Mommy’s Mini Cheesecakes

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The best part about the holiday season is baking goodies, making soups and other comfort foods, and getting the added benefit of warming up a cold kitchen.  When you wake up to frost on the windowpanes, just fire up the oven.  These little cheesecakes are beautiful and surprisingly easy to make.

Send the kids out to make a snowman and before they come back in to complain that “Joey hit me in the face with a snowball” you can have these cheesecakes done and their whining and tattle-telling won’t bother you (once you wake up off the floor still clutching the empty Bailey’s bottle.)

 

 BAILEY’S IRISH CREAM MINI-CHEESECAKES  

Yield: 24 mini-cakes Ingredients:

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions:

Preheat oven to 350F.

1. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat.  Bake for 10 minutes then remove from oven.

2. In a large bowl, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.

3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter.  Fill the cups to about 3/4 full.

4. Bake for 25-28 minutes until cheesecake is cooked through.  Remove to a wire rack to cool.

5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and pour on the glaze.

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