40 Incredible Boozy Desserts You Need in Your Life Sarah Blooms
Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly.
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Place cranberries on sugared baking sheet and roll to coat in sugar, adding more as necessary. Allow to dry. Sugared cranberries can be stored up to one week in the refrigerator. Make the gingersnap crust. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
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Press the crumbs into the bottom of an 8-inch springform pan and chill in the refrigerator for 10 minutes. Mix together the cream cheese, mascarpone, sour cream, and 1 cup granulated sugar in a large bowl until smooth and well-combined. Stir in the eggs one at a time, then add the vanilla extract.
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Instructions. Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f). Start by making the crust: pulse oreos in a food processor until fine crumbs form. If you don't have a food processor on hand, place the Oreos in a Ziplock bag and smash the oreos with a cup until fine crumbs form.
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13. Bourbon Peach Streusel Cheesecake. Crunchy graham cracker crust and streusel topping, creamy cheesecake and whipped cream, and fresh, fruity peaches combine with bourbon for the ultimate boozy cheesecake. You can use canned peaches to enjoy this summery treat any time.
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Trust us, though: Making cheesecake is easier than you think! Whip up one of these easy, homemade recipes, like Nutter Butter cheesecake, chocolate peppermint cheesecake, and apple crisp.
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Make the filling. Place the cream cheese in a mixing bowl and beat until smooth and creamy, about 2 minutes. Keep beating while you gradually add the sugar. Then add the egg yolks, one at a time, scraping the sides of the bowl after each one. Add the limoncello and sour cream and mix until they are combined well.
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Ethan Calabrese. We're guessing it's the 1/2"-thick layer of fudgy ganache that tops the creamy Baileys cheesecake. The two textures make a killer match. Courtesy of OmgChocolateDesserts. Spiked.
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Step 3: Make the Cheesecake Filling. In a large mixing bowl, beat your cream cheese on high speed with an electric mixer, until creamy. (You can also do this in the bowl of a stand mixer, fitted with the paddle attachment.) Then, mix in the sugar, eggs, vanilla, and sour cream. Mix in the key lime juice and lime zest.
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How to assemble the mini cheesecakes: Distribute a heaping amount of the pecan pie mixture onto each chilled cheesecake. Fill a piping bag fitted with an open star tip with the boozy maple whipped cream frosting. Pipe small dollops of the cream in a circle around the top of the cheesecake.
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Pour the butter into the biscuit mixture and stir. Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact. Place the gelatine leaves in cold water for 3 minutes or until softened. Meanwhile, pour the gin, tonic water and caster sugar in a saucepan.
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In mixing bowl with an electric mixer beat cream cheese until fluffy. Add in Dulce de Leche and Baileys, mix until smooth and combined. In a separate bowl beat heavy whipping cream with electric mixer until peaks have formed, approximately 2-3 minutes. Fold whipped cream into cream cheese mixture until combined. Pour into prepared crust.
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Remove from the oven and set aside. Reduce the oven temperature to 350. In a large bowl beat the cream cheese and sugar until fluffy and smooth. Add the egg and beat for about 1 1/2 minutes. Add the vanilla, cream, and bourbon. Beat until combined. Divide the batter evenly between the two par-baked crusts.
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Make the crust: Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper, grease the pan and set aside. Combine gingersnap cookies, all-purpose flour, ground ginger, unsalted butter and brown sugar in a food processor and pulse until it forms a crumb-like texture.
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Whip the heavy whipping cream, dairy free whipping cream or coconut whipped cream until stiff peaks form. Place in a medium bowl. Add cream cheese or vegan cream cheese into the mixing bowl along with vanilla, lemon zest, maple syrup or sweetener of choice. Mix until creamy smooth.
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In a large bowl, beat the soft cream cheese with an electric mixer until smooth and fluffy. Keep mixing on medium speed and gradually add the sugar. Beat until smooth. Add the eggs, one at a time, beating well after every addition. Pour in the Baileys and vanilla and beat for another 10-20 seconds on low until smooth.