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March 17, 2007

Mini Caramel Irish Cream Cheesecakes

Caramel Irish Cream Mini Cheesecake

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! ;o)) and it made a scrumptious cheesecake to boot!

Irish Spirits

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
2 eggs
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.

Posted by Dianne at March 17, 2007 10:43 PM

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Comments

Oh, yum! My husband would love these. I must get to the liquor store.

Posted by: Jennifer at October 17, 2007 10:59 AM

Hope you enjoy them! We did. :o)

Posted by: Dianne at October 17, 2007 11:31 AM

ok, I think I've decided to make this one for our Taste & Tell, I'm your partner! Stay tuned for results on my blog (but seriously, what can go wrong with cream cheese and Baileys right?) :P

Posted by: Stephanie at May 23, 2008 1:20 PM

Exactly! ;o)

Posted by: Dianne at May 23, 2008 8:50 PM

i have a question do i need to put the c-cake in a water bath i cant wait to try this one i am making them in mini spring foam pams do i need to cook them longer

Posted by: cleveland dasher at September 2, 2008 7:06 PM

For the mini version you wouldn't want to put them in the water bath. The also most likely wouldn't need as long to bake. The center should be slightly firm when they are done. I'm not sure how small your springform pans are, but for the ones I made in the muffin tins it took roughly 30 minutes, but if your pans are a bit bigger than it might take 45 minutes.

Posted by: Dianne at September 3, 2008 9:42 AM

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