Irish cream cake has always been a long time love of mine. Something about it just tastes so amazing! A few years back I made some and it was the best ever but as time went on, I lost the recipe and forgot what all went into it. I remembered a few key elements but forgot the majority… until about 2 weeks ago, I happen to find it once again! Now here it is for you too enjoy and once I have it published on our site, I will never lose some a golden recipe again
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
- 4 Tablespoons Bailey’s Irish Cream
- 1 1/4 teaspoon vanilla extract
- 5 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 1 1/2 teaspoons light corn syrup
- Preheat oven to 350F.
- 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. If you have a small cup or container small enough, that works well.
- Partially bake for 10 minutes then remove from oven.
- In a large bowl with a handheld or stand mixer, 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.
- 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.
- Bake for 24-28 minutes until cheesecake is cooked through.
- Remove to a wire rack to cool.
- 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 make the glaze…