Thursday, November 17, 2011

Oreo cheesecakes

These little Oreo cheesecakes are delicious and so easy to throw together. The recipe comes from the Martha Stewart Cupcakes book.

I love this recipe especially cause it is easily divided or doubles depending on your needs and can be made a day in advance. They are not overly sweet, the tang from the sour cream comes through. I topped these off with a homemade chocolate whipped cream (tastes like chocolate soft serve ice cream!)

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners.

Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.

Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks.

Refrigerate 4 hours or overnight. Remove from pans just before serving.

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