A couple of weeks ago, I bought a bulk package of cream cheese from the wholesale store to make a cheesecake. I had two 8oz packages leftover, so I thought a Bailey’s cheesecake during the week of St. Paddy’s Day would be a fun way to use them up. As I anxiously awaited the holiday, I read about Emiline’s Pub Crawl event. What a perfect event for my cheesecake!
Also in the weeks before the holiday, I re-thought the idea several times and finally settled on making the Bailey’s cheesecake into little tarts in a brownie crust. These would be much better for sharing with my friends at work. These were delicious, but I’ll admit, I’m still slightly inept at getting things out of my mini muffin pan, so they were not as pretty as I had hoped. I wish my pictures were better, too. Hopefully you’ve had enough green beer that you don’t notice.Do you think I could hire a photographer for my blog?!
To make these babies, I simply used my favorite brownie recipe, adding a couple tablespoons of espresso powder to the batter. I scooped the batter into my mini muffin tins with my smallest cookie scoop, and baked them about 2/3 of the way done. Then, while still warm, I used my tart shaper to press them into little tarts, and let them cool completely.
Meanwhile, I browsed the ‘net for a Bailey’s cheesecake recipe and stumbled on this recipe from one of my favorite bloggers. I made the cheesecake mixture just as she had written. Well maybe not exactly – there’s always room for more booze, right?! I poured the mixture into the cooled crusts and baked until set. After cooling and removing from the pans, I dusted some of the cheesecake tarts with cocoa powder.
Happy St. Patrick’s Day, everyone!