Monday, January 24, 2011

Mini Cookies and Cream Cheesecakes

* 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 overnight. Remove from pans just before serving. Top with Whipped Topping if desired!

Makes 30 cheesecakes.

**These were AMAZING!!! And honestly, really easy! I halved the recipe because heaven knows I DID NOT need 30 cheesecakes in my house to tempt me!!! :-) They turned out EXCELLENT!

**I made my own whipped topping for the top: Recipe Below:

Whipped Topping:

1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Beat whipping cream on high until it thickens to the consistency of cool whip and will form a stiff peak. About 7 minutes. Add powdered sugar and vanilla and beat until combined! Serve over cheesecakes. Whipped topping can be stored in the fridge for later use!

Recipe from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

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