- Ingredients for crust
- ¾ cup dry breadcrumbs
- ½ cup pecan pieces
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Kerrygold Unsalted Butter, melted
- Large pinch salt
- Filling Ingredients
- 12 oz cream cheese, room temperature
- 3 tablespoon heavy cream
- 2 eggs
- 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled
Preheat oven to 325 ° Fahrenheit
For Crust:
Place breadcrumbs, pecans, pepper and salt in food processor
Pulse until pecans are finely ground
Add butter and pulse a few times until mix begins to come together
Line mini cupcake tins with paper liners
Fill each cup with a teaspoon of crust mix
Press down hard with fingertips or water bottle cap to make a firm, flat layer
Chill tins and make the filling
For Filling:
Using a stand or a hand mixture, beat cream cheese and cream together until smooth Note: Cream cheese must be room temperature or mixture will be lumpy
Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese
Fill cups evenly with cheesecake batter, to about three-fourths full
Bake for 18-20 minutes
Foodaware 