Tuesday, October 11, 2011

Cookies and Cream Cheesecakes


Scanning baking blogs is a pretty dangerous past-time for my waistline, especially when I come across a recipe like Cookies and Cream Cheesecakes from The Girl Who Ate Everything. Crunchy Oreo cookies paired with rich cheesecake? Sign me up!

This recipe is adapted from Martha Stewart's original recipe with two major exceptions: I halved my recipe and omitted the sour cream (I didn't have any in my fridge!) These are EXCEPTIONALLY easy to make and are best left in the fridge overnight after baking. The satisfying crunch of the Oreo on the bottom takes this dessert to a whole new level... I dare you to try to eat just one. :)


The saying, "too much of a good thing" does not apply to these cheesecakes!

Cookies & Cream Cheesecakes

20 Oreos, 12 left whole and 8 coarsely chopped
8 ozs. cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs, lightly beaten
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 add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, 20 - 25 minutes. Transfer to a wire rack to cool completely. Refrigerate at least 4 hours (or up to overnight). 

Makes 12

1 comment:

Pamela.S said...

Just got introduced to your blog! OMDG - my size 14 just took a big gulp and said "here we go!" ;)