Wednesday, January 4, 2012

Bailey's Chocolate Oreo Cheesecakes with Marshmallow Fluff Vodka

So I'm well aware that the holiday's are officially over, meaning that the tree has come down and all the decorations have been nicely packed away.  Due to recent travels though, I'm a little behind with my posts and if not for these mini cheesecakes, I really would just say ok, it's time to move on from the holidays and the desserts.  However, after I sampled a bite of these mini delights, I immediately knew the recipe was one that needed to be shared with all of you!  I strongly feel that if you read over the ingredients you'll see that they pretty much speak for themselves as to the deliciousness that's in store.  My recommendation is to make these ASAP!!! because I'm not really sure if the Marshmallow Fluff Vodka (Smirnoff) is a seasonal flavor or not.  Oh no.....that means that I'd better head over to the "Alphabet Store" (ABC liquor) myself and stock up!

Bailey's Chocolate Oreo Cheesecakes with Marshmallow Fluff Vodka
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For the Crust:
15 whole Oreos (you may need more/less)

For the Cheesecake:
2 packages cream cheese (softened)
3/4 cup sugar
3 Tbsp. unsweetened cocoa powder
2 Tbsp. all purpose flour
2 large eggs, room temperature
3 Tbsp. Bailey’s Irish Cream
1 Tbsp. Smirnoff’s Marshmallow Fluff Vodka
1/3 cup sour cream

For the Chocolate Glaze:
2 ounces semi sweet chocolate chips
1/4 cup heavy whipping cream

Preheat oven to 300 degrees and line a cupcake pan with cupcake liners.  Place one whole Oreo cookie on the bottom of each liner.

In the bowl of an electric mixer, set to a medium speed, and fitted with the paddle attachment, beat together the softened cream cheese, sugar, unsweetened cocoa powder, and the flour.  Once combined, add in the eggs, one at a time, and beating well after each addition.

Pour in the Bailey’s Irish Cream and Marshmallow Fluff vodka and beat on a low speed until just combined.  Then, add in the sour cream and beat one last time until everything has a smooth texture and is well blended.

Using an ice cream scooper, or a large spoon, scoop the cheesecake batter on top of the Oreo’s.  If needed, spread the cheesecake batter around.

Bake the cheesecakes for 20-25 minutes or until the cheesecakes are set.  Once the cheesecakes are done, cool them on a wire rack for 10-20 minutes, and then place them in the refrigerator overnight.  Leave them in the pan. 

The next day:
Once the cheesecakes are set, it’s time to make the chocolate glaze.

Place the chocolate chips in a small bowl.  Pour the heavy whipping cream into a small saucepan and bring to a boil.  Immediately remove the pan from the heat, and pour the heavy cream over the chocolate chips.  Allow to sit for 30-50 seconds and then whisk together until smooth.  Let the chocolate cool for just a few minutes, or until desired consistency is reached and then spoon the glaze over the cheesecakes.  Feel free to garnish with some chopped up Oreo pieces!

Source: Adapted from Gingerbread Bagels


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