Oreo Cheesecakes

Who doesn’t love cookies and cream? A few weirdos out there I’m sure, right along side the kooks that don’t like chocolate. (I mean that in the nicest way possible :D) I can understand the peeps that don’t really care for cheesecake because it’s so easy to obtain a bad one, sour, clumpy, that’s no good. You just have to make sure that when you are making cheesecake you’re using room temperature items and creaming the cream cheese real well before you proceed. I really like this recipe because it's relatively easy and you don’t have to use a water bath. (Which can get tricky to take out of the oven) Plus you don’t even have to make a crust, how easy is that!? This is also another one of those recipes that you could play around with and try out different flavors. A good fall variation would be golden Oreo’s with a little pumpkin puree and pumpkin spice added to the batter, it would be yummy! 

Oreo Cheesecakes 

Makes 15 

Ingredients: 

21 Oreo, cream-filled chocolate sandwich cookies, 15 left whole and 6 chopped 

1 pounds cream cheese (two 8oz packages), room temperature 

1/2 cup sugar 

1/2 teaspoon pure vanilla extract 

2 large eggs, room temperature, lightly beaten 

1/2 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. 

I found this beautiful recipe on La Mia Vita Dolce which she got from one of Martha Stewart’s cookbooks. I halved the recipe.