Wednesday, September 28, 2011

Domestic Goddess??

I try sometimes.  I'm not that good at the cleaning part but I think I've got the cooking down pat.  This past weekend was gloomy and overcast so I decided to make something to cheer me up.  The answer - Mini Oreo Cheesecakes!  I'm not a big fan of cheesecake but I know people who are and nothing makes me happier than cooking for other people.  The result?  Pure sinful heaven!

Just looking at the pictures make me want more, ugh!  See below for the recipe (it's super easy).  Happy baking!!

Mini Oreo Cheesecakes
Adapted from Martha Stewart's Cupcakes
Printable Recipe
Makes 30

42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

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