Last weekend Adam and I had some friends over for a Super Bowl party. I’ve met some really great girls through a Meetup group, so they came over and brought their husbands/almost-husbands so the boys could start to make some more friends as well. Sherlock was the belle of the ball, lap hopping and getting some quality rub downs all night long. Daphne was happy to meet and play with everyone. We had a blast.
Everyone brought over beers, chips and dips, and other munchies. We made pork carnitas from this amazing recipe I found on Pinterest (when I made it using only two pounds of pork the flavor was much stronger than when I used four pounds for our party – delicious either way).
But that’s not what this post is about. This is about the to-die-for Bailey’s Cheesecake that I made with a Thin Mint cookie crust. It took me about two hours and it was so worth it.
- 1 box of Thin Mint cookies
- 5-6 tbsp melted butter
- Crush cookies to small bits. I used my food processor until there weren’t any large chunks left.
- Add in melted butter and mix.
- Grease a 10″ pie dish.
- Pour into the pie dish, spreading out evenly across the bottom and up the sides.
- Bake for 10 minutes at 350 degrees.
Tips: I used the heel and side of my hand to smooth the crust out, which worked very well. Also, I’m not sure if baking the pie crust is necessary. I did not grease my pan and the crust was completely stuck to it when I tried to cut my cheesecake later. Definitely grease your dish first.
- 2 lbs cream cheese, at room temp (I used four 8oz blocks)
- 1 2/3 cups sugar
- 5 eggs, at room temp
- 1 cup Baileys Original Irish Cream
- 1 tablespoon vanilla
Beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time.
Blend in Bailey’s and vanilla.
Spoon in filling.
Bake at 350 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. (I forgot this part and it turned out fine.)
Cool cake completely. Best results if baked and refrigerated the day before serving.
I had lots of left over cheesecake filling, so I did what any baker would do:
I made cupcakes.
If you’d like to make cheesecake cupcakes instead, here are the directions:
- Line a cupcake pan with cupcake wrappers, placing one Thin Mint cookie, either full or crushed, in the bottom of each wrapper.
- Pour in cheesecake filling until nearly full.
- Bake for approximately 1 hour at 350 degrees, until the top of the cheesecake begins to brown.
- Let cool completely and refrigerate. Best results if baked and refrigerated one day before serving.