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Add a photoI made a batch using vanilla Oreos and peanut butter ganache
Ingredients
- Crust:
- 36 Oreo Cookies (one regular package)- crushed
- 1 stick butter, melted
- Cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup Irish Cream
- 2 eggs
- 1/4 tsp ground cinnamon
- Ganache
- 6 oz. semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Directions
- Crust:
- Preheat your oven to 350 degrees and line 2 12-mold muffin pans with cupcake liners. Spray liners slightly with non-stick spray and set aside.
- In a food processor, pulse Oreo cookies until you get 2 cups of crumbs.
- Add in butter and pulse until combined.
- Divide evenly between the cupcake molds and gently press to form the crust using a shot glass.
- Bake at 350 for 5 minutes.
- Remove from oven and allow to cool on a wire rack.
- Cheesecake Filling:
- Lower oven temperature to 325 degrees
- In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar and mix until just combined.
- Mix in sour cream, vanilla, and Bailey’s and mix until smooth.
- Add in eggs one at a time, fully incorporating after each addition.
- Scrape the sides and bottom of the bowl.
- Add the cinnamon.
- Divide the batter evenly between the molds and bake on 325 for 15 minutes then turn off the oven and allow the cheesecakes to sit for an additional 10 minutes.
- Remove from the oven and allow to cool completely on a wire rack.
- Prepare the ganache
- Pour the heavy cream into a microwave safe measuring cup and heat for about 1 minute or until boiling.
- Add the chocolate chips and let sit for 3-5 minutes until the chocolate is nice and melted.
- Whisk well until smooth and pour evenly over each cheesecake and smooth.
- Refrigerate the cheesecakes until ready to serve.
- Top with whipped cream, chocolate shavings, and fresh mint for a nice pop of color.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 711 | |
| Calories from Fat 496 | 70% |
| Total Fat 56.12g | 70% |
| Saturated Fat 29.05g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 413mg | 17% |
| Potassium 298mg | 9% |
| Total Carbs 47.55g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 37.37g | 25% |
| Protein 11.57g | 19% |
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