It's that time of year again when everyone goes pumpkin spice mad, including me! I'm in love with the stuff, which is why I have created this Baileys Pumpkin Spice Cheesecake using the new Baileys Pumpkin Spice Latte. There are so many uses for this drinks, such as serving it over ice or pouring it into your favourite coffee. Although, I do like the idea of trying to put it into as many bakes as I can!
The Pumpkin Spice edition is only available during the autumn months, so you might want to go get it quickly!
Let's get down to the cheesecake.
So, this cheesecake is quite a creamy one. It's not very 'set' if you get what I mean! The cream cheese filling, with hints of the Baileys Pumpkin Spice, really pair well with the crunchy ginger nut biscuit base.
Okay, enough talking and more producing. Let's get cooking!
Ingredients
100g butter
250g ginger nut biscuits
600g cream cheese
100g icing sugar
300ml double cream
Small piece of white chocolate to grate
40ml Baileys Pumpkin Spice Latte Liqueur
25g cocoa powder to dust
Method
1. Crush the ginger nut biscuits. I crushed mine by using my Nutri Bullet, which really worked well and was quicker than me bashing them with a rolling pin!
2. Melt butter in a pan. Add the butter and stir until biscuits are all buttery and mixed in.
3. Remove from the pan and pour into a lined 18cm springform tin. Press down on the biscuit so that it covers evenly. Refrigerate for 1 hour.
4. Just before you take out out the biscuit, prepare the cream filling: lightly whip the cream cheese and then beat in the Baileys and icing sugar.
5. Whip the double cream and then fold into the mix. Spoon onto the biscuit once out of the fridge and even out. Refrigerate for 2 hours.
6. Dust with cocoa powder and serve.
What's your favourite Baileys combination?
Disclosure: this is a sponsored post.
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