{Cookies and Cream Cheesecakes}
We had our Valentine's AHS Potluck last night. I decided to put my Martha Stewart's Cupcakes cookbook to good use and make her Cookies and Cream Cheesecakes. The awesome thing about this recipe is that it combines Oreos and cheesecakes--two loves of mine--AND doesn't require a water bath! I'm terrified of making cheesecake because of the water bath, but here I can have my cake and eat it too!
{Ready for batter}
Another great thing about this recipe is that you put an Oreo at the bottom of the cheesecake. It's a pleasant surprise for everyone who eats one! It was a big hit at the potluck :D
Cookies and Cream Cheesecakes
The below recipe makes 30. I used it to make 24 regular and 12 mini ones.
42 Oreos, 30 left whole and 12 coarsely chopped
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
1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
{Ready for batter}
Another great thing about this recipe is that you put an Oreo at the bottom of the cheesecake. It's a pleasant surprise for everyone who eats one! It was a big hit at the potluck :D
Cookies and Cream Cheesecakes
The below recipe makes 30. I used it to make 24 regular and 12 mini ones.
42 Oreos, 30 left whole and 12 coarsely chopped
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
1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
{Out of the toaster oven}
0 comments:
Post a Comment