Monday, February 28, 2011

Mini cheesecakes- Oreo Cookies 'N Cream

So I decided I wanted to make cheesecake and found this post of a recipe from Martha Stewart. But I didn't have sour cream, so I searched for other cupcake cheesecakes, and found these terrific recipes for mini cupcakes.
But they weren't quite what I wanted, so I combined them and made my own recipe. This is what I came up with:

Kari's Oreo Cookies N' Cream Mini Cheesecakes


2 8 oz packages of cream cheese room temperature (I actually used Neufchatel because it is 1/3 the fat and tastes just as good)
1/2 cup sugar
2 eggs
1 tsp vanilla
1 tbsp lemon juice
12 oreos smashed up (I put them in a sandwich bag and beat them with a Lincoln Log)
1/2 cup? chocolate chips (I didn't actually measure, I just dumped the rest of the ones from my almost bag into the bowl
18 whole oreos for cheesecake bottoms

1. Using hand mixer on medium-high speed mix cream cheese and sugar
2. Add eggs, vanilla and lemon juice- mix some more.
3. Stir in crushed oreos and chocolate chips. (The recipes all specified stirring them in by hand, but honestly, I used my mixer and it turned out fine, just don't tell the recipe people

4.*This is the point when I preheat the oven to 275 degrees because I am a little slow, if you are amazing fast you can do it at the beginning, but I am so slow it preheats and then I am normally still mixing for like 10 minutes after it's hot!
5. Put cupcake liners in muffin pan.
6. Place a whole oreo (filling and all) into the cupcake liner, center if possible.
7. Add cream cheese mixture on top of the oreos- I used an ice cream scoop and it worked perfectly, no drips even, and one scoop was the perfect size to fill each cupcake! Go ahead and fill them almost to the top, the cheesecake actually settles a little while cooking, so it's not going to overflow if you go to the top.

8.Put your pan in the oven, wait about 20 minutes until the filling has set and is no longer jiggly, then remove.

9. Put in fridge for 3-4 hours trust me on this one- you want them to be chilled before you eat them or they DO NOT taste as good!
10. ENJOY!

If you look at that last picture you can see the row in the middle is a lighter color- those were my first batch in the oven that I cooked on 275 for 22 minutes- Different recipes gave different times- the browner ones were done on 375, unfortunately I just found out I burnt the bottoms of these ones, so you could go for the middle and take the advice of the recipe that said 325 for 20 minutes. I just tasted the first batch ones- the pasty whites at 275, and they taste delicious and the middle is a little more moist and gooey- this one is just a matter of preference but I will stick with the 275 when I make them again, that Martha really knows what she is talking about!

One of the recipes also suggested keeping the cheesecakes in the pan while they cooled and then keep them in there to chill, I took mine out so I could use my pan again- I think the main benefits to keeping them in the pan is so they hold their shape slightly better and so you can cover them if you want- important if you need to clean your fridge- but if your fridge is funky-smell free, then covering them shouldn't be necessary.


Leslie@leserleeslovesandhobbies said...

Sounds delicious. One of these days I'm going to make something similar, but in cupcake form.

dacjohns said...

These are cupcake forms. Looks look delicious! Maybe you can make me some next time we come to visit. :D

Erin said...

I love that you beat the cookies with a lincoln log. That is so awesome and they sound super yummy.