This is a recipe for an incredibly rich, restaurant quality (yes I'm talking CHEESECAKE FACTORY) cheesecake! I made this twice - once as a whole cheesecake, then second as mini cheesecake cupcakes. First time, I followed the recipe as-is except added 1/2 cup of irish cream as others had mentioned. For the crust, instead of chocolate cookies I used chocolate graham crackers which you can get next to the normal graham crackers at your supermarket. I even baked this a few days ahead of serving and it was marvelous. Second time, I made into cupcakes by just smashing the crust into each cupcake liner with the end of a plastic cup, and then pouring the cheesecake mixture ALMOST to the top. I baked at 325 for 25 minutes and these were delicious too! I realize 1/3 cup of baileys is the best amount.
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This is a recipe for an incredibly rich, restaurant quality (yes I'm talking CHEESECAKE...