Baileys Cheesecake Brownie Bites (Print Version)
# Ingredients:
→ Brownie Bottom
01 -
7 ounces semi-sweet chocolate
02 -
6 ounces unsalted butter
03 -
2 large eggs
04 -
¾ cup sugar
05 -
⅓ cup all-purpose flour
06 -
2 tablespoons unsweetened cocoa powder
07 -
½ teaspoon baking powder
08 -
⅛ teaspoon salt
→ Cheesecake
09 -
8 ounces cream cheese, room temperature
10 -
¼ cup sour cream, room temperature
11 -
½ teaspoon vanilla extract
12 -
¼ cup granulated sugar
13 -
½ teaspoon salt
14 -
1 large egg
15 -
1 large egg yolk
16 -
¼ teaspoon instant espresso
17 -
1 teaspoon water
18 -
3 tablespoons Baileys Irish Cream
19 -
Pinch cinnamon
→ Ganache
20 -
3 ounces semi-sweet chocolate
21 -
¼ cup heavy cream
# Instructions:
01 -
Preheat oven to 350°F. Grease all molds of a mini cheesecake pan.
02 -
Slowly melt chocolate and butter in saucepan over low heat. Mix eggs and sugar. Sift dry ingredients together. Once chocolate has cooled slightly, mix with egg mixture, then gradually add dry ingredients.
03 -
Add about 2 tablespoons of brownie mixture to each mold. Bake for 12 minutes until toothpick comes out clean. Cool while making cheesecake batter. Reduce oven to 325°F.
04 -
Beat cream cheese and sour cream until smooth. Add sugar, salt, and vanilla. Add eggs and mix. Dissolve espresso in water, then fold into batter with Baileys and cinnamon.
05 -
Spoon cheesecake batter over brownie bases, about 2 tablespoons per mold. Bake 12 minutes, then turn off oven and leave inside with door closed for 10 more minutes.
06 -
Cool completely at room temperature, then refrigerate at least 4 hours.
07 -
Heat cream almost to boiling. Pour over chopped chocolate. Let sit 10 minutes, then stir until smooth.
08 -
Remove cheesecakes from molds. Top each with ½ teaspoon ganache and chocolate shavings. Serve immediately or chill to set ganache.
# Notes:
01 -
Store in refrigerator up to 3 days
02 -
Must use mini cheesecake pan with removable bottoms
03 -
Contains alcohol