Saturday, October 29, 2011

Cookies and Cream Cheesecakes

Serena loves Oreo cookies; I often pack them in her lunch bag or she'll ask to have some for an afternoon snack.  When I saw this recipe, I knew I had to make these since they incorporate her favorite cookie and my favorite desert (cheesecake). 

These were awesome!  Serena said it was the best cheesecake she'd ever had.  I'm not sure it tops the Godiva Chocolate Cheesecake I had from the Cheesecake Factory several months back but it might be the best cheesecake I've ever personally made.  These were easy to make, always an added bonus.  I like that they are done in cupcake size because it's easy to grab what you want/need.

Cookies and Cream Cheesecakes
The Girl Who Ate Everything

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
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 sour cream and salt. Place 12 cookies in a zip lock bag and beat until roughly crumbled.  Stir in crumbled 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, 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. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

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