Cookies & Cream Cheesecakes

4:37 AM

I have been dying for my husband to come home from deployment - but selfish me had an ulterior motive to his homecoming other than just to see his handsome face. I can bake! A lot! Like, a lot a lot! I've been hoarding delicious looking recipes all summer, sighing to myself as I swore I wouldn't bake desserts that often so I wouldn't be left home alone with a ton of calories beckoning me. All bets are off now - I can get to the kitchen, taste some of my creations, and send the rest off to my husband's shop and let them worry about their figures :)


One recipe I've been dying to make were these neat Cookies & Cream Cheesecakes I found on bakeorbreak.com, another food blog. The crust of these mini-cheesecakes are whole Oreo cookies. Great idea, no? Once the cheesecakes are done baking and you give them ample time to rest and chill in the refrigerator, the cookie crust becomes nice and soft, but still able to hold up to the weight of the cheesecake above it. I decided to crush up the remaining Oreos I had left and sprinkle them on top, just to make sure it was quite obvious that these little fellas were indeed "cookies and cream," plus it just makes it look so darn cute. They were very delicious, and I am excited to send my husband off to work with the rest of them tomorrow, because once he gets back to work and the kids are in school, I may find myself eating these bad boys for breakfast, lunch, while doing laundry, during my walks with the dogs, maybe in the shower...

Cookies and Cream Cheesecakes
Yields 30 mini-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

1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

2. Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

4. Divide batter among pans. Bake for about 22 minutes or until filling is set.

5. Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

6. If desired, crush remaining Oreos and sprinkle over tops of cheesecakes.

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