These cheesecakes were DELICIOUS and very, very simple. The cheesecake mixture kind of softens the Oreos in the base of the cakes and the chunks inside of them, making it like you've just dipped them in milk. These didn't get to their intended recipients (unfortunately) but I'm thinking I'll make them again, next time with a Halloween theme to keep it interesting.
Makes 24
- 36 Oreo, cream-filled chocolate sandwich cookies, 24 left whole and 12 coarsely chopped (this is pretty flexible, if you want chunkier cheesecakes, add more chopped cookies. I think I added close to 20)
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
- Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl a hand mixer, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Mix in chopped cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
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