Monday, March 19, 2012

Irish Car Bomb Cheesecake Bites

Since I didn't provide you with any St. Patrick's Day recipes before the day, its only fair of me to provide you with a dessert recipe first, right?

I don't even know where I found this recipe. It didn't come from my reader and I didn't pin it. Either way, it was this recipe and how pretty those little cheesecake bites looked that made me decide to make a full meal on St. Patrick's Day. And you should know how big a deal this is considering St. Patrick's Day is on a Saturday and I just don't cook on Saturdays.

Irish Car Bomb Cheesecake Bites
Source: Sweet Natured Treats 
Servings: 24 mini cheesecake bites
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Brownie Ingredients:
    • 6 tbs. unsalted butter
    • 2.5 oz. bittersweet chocolate, chopped
    • 1/4 cup Irish Stout (Guinness)
    • 1/2 cup brown sugar
    • 1 egg
    • 1/4 cup cocoa powder
    • 1/3 cup all purpose flour
    Cheesecake Ingredients:
    • 1 (8 oz.) brick cream cheese, at room temperature
    • 1/2 cup sugar
    • 1 egg
    • 1/4 cup Irish cream (Bailey's)
    Chocolate Glaze Ingredients:
    • 3 oz. bittersweet chocolate, chopped
    • 1/4 cup heavy whipping cream
    • 2 tsp. Irish cream 

Brownie Directions:
1. Preheat oven to 350. Line a mini muffin pan with paper liners. 
2. In a double boiler melt the butter and chocolate, stirring occasionally with a wooden spoon until smooth.
3. Remove from the heat and stir in the stout. Then whisk in the egg and brown sugar until there are no lumps.
4. Combine the cocoa powder and flour together in a small bowl and then fold into the chocolate mixture, stirring until there are no lumps. 
5. Fill each muffin well 1/3 of the way full. Bake for 12-15 minutes.
6. Transfer to a wire rack and let cool to room temperature.
Cheesecake Directions:
1. Preheat the oven to 300. 
2. In the bowl of a stand mixer with the paddle attachment, add the cream cheese and sugar and mix together on medium speed until combined.
3. Add the egg and mix until combined, scraping down the sides. Then add the Irish cream and mix until well combined.
4. Fill the remaining muffin space on top of the brownie with the cheesecake mixture.
5. Bake for 20 minutes or until set.
6. Remove from the oven and let cool to room temperature. Refrigerate for at least three hours.
Chocolate Glaze Directions:
1. In a double boiler melt the chocolate and heavy whipping cream until smooth. Whisk in the Irish cream until combined. Let glaze thicken slightly before pouring over the cheesecake bites.

I don't know how I feel about these cheesecake bites. You can definitely taste the alcohol in them, but I think the glaze would be much better as a filling in a regular sized cupcake and then bake the cheesecake on top. I'm mostly sad that they're not easy to photograph since they're so tiny. 

2 comments:

  1. The drips of the glaze are making me crave cheesecake! YUM!

    ReplyDelete
  2. I love mini cheesecakes and have half a bottle of Bailey's I need to use up-this looks like the way to do it!

    ReplyDelete