When I sent Jamison to get me a bottle of Irish Cream on Friday he called me with the wonderful news that there was a Bailey’s Irish Cream with a hint of caramel flavor. I hadn’t bought any Irish Cream in years and given I love both caramel and Irish Cream, I just had to try the new Bailey’s!
It’s delicious to drink (every good cook worth their salt knows that tasting is essential to the final product! 😉 ) and it made a scrumptious cheesecake to boot! That’s win win as far as I’m concerned!
What You’ll Need For The Crust:
3/4 of a sleeve of chocolate graham crackers
1/2 a stick of butter melted
1/4 a cup of sugar
Crush graham crackers. (I use my food processor.)
Stir in butter and sugar.
Line a muffin pan with muffin liners (14-15) and place crust in the bottom of each liner and press firmly into place. Set aside.
What You’ll Need For The Cheesecake:
2 – 8 ounce packages of light cream cheese
1/2 cup of ricotta cheese
1/2 cup of sugar
1/4 cup of Bailey’s Irish Cream with a hint of caramel (or just plain Bailey’s…It’s completely up to you)
1/2 cup of unbleached all purpose flour
Shaved chocolate (optional)
Whipped cream (optional)
Preheat oven to 325 F.
Cream together cream cheese, eggs, ricotta, sugar and Bailey’s.
Add flour and mix until just blended.
Fill each muffin liner 3/4 of the way full. Bake for 25-30 minutes until cheesecake are set.
Once cooled top with shaved chocolate and homemade whipped cream if desired. Store in the refrigerator.
Makes 14-15 mini cheesecakes.