This weekend Aiden and I made these personal-sized cookies and cream cheesecakes. Are you a fan of oreos? Of cheesecake? If the answer to both of these questions is yes, then you'll be in heaven. You begin making these by putting a full oreo into the bottom of each muffin tin liner (a pretty darn good starting point if you ask me). Here's our finished product! I've included the recipe below (courtesy of Martha Stewart), which makes a total of 30 cheesecakes. Enjoy!
Ingredients:
- 42 Oreo cookies, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese (32 oz), room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
Directions:
- 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 of a stand mixer, fitted with the paddle attachment, 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. Using a large spatula, fold in the chopped Oreo 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.
We ended up only making half the recipe, which was more than plenty for the three of us. I actually hand-mixed everything, which turned out just fine. One day I'll have one of those beautiful (bright red) Kitchenaid stand mixers, but not just yet (hint hint, Ryan).
(You can buy it here.) :)
