Crust
1 1⁄3 c. graham cracker crumbs
3 T. sugar
1⁄4 c. melted butter
1⁄8 c. Saint Brendan’s Salted Caramel Irish Cream Liqueur
In a stand mixer, blend ingredients and beat at a low speed until combined. Crust should hold together when pinched. Place approximately 1 t. into each mini cupcake liner and press down. Cool in refrigerator.
Cheesecake Batter
3 8-oz. packages cream cheese
1 c. sugar
3 eggs
1⁄2 c. heavy cream
1⁄2 c. plus 4 t. Saint Brendan’s Salted Caramel Irish Cream Liqueur
In a stand mixer, beat cream cheese and sugar. Add eggs, one at a time. In a separate bowl, combine heavy cream and Saint Brendan’s; slowly add to creamed mixture. Beat until smooth. Pour batter into liners on top of the crust to about 3⁄4 full. Bake at 350 F for 10-12 minutes or until set. Whisk together all garnish ingredients.
Irish Cream Drizzle
1⁄2 c. Saint Brendan’s Salted Caramel Irish Cream Liqueur
1⁄2 c. heavy cream
1 T. brown sugar
Add ingredients to saucepan; heat until simmering. Cook down until reduced to half. Let cool and drizzle over cold cheesecake.
Recipe from The Sweet Divine
