I'm a terrible blogger. I hope these individual cookies and cream cheesecakes help make up for my absence. I made these for a New Year's Eve party. These most decadent and delicious mini pieces of heaven come from Martha Stewart's Cupcakes.
Cookies and Cream Cheesecakes
from Martha Stewart's Cupcakes
Ingredients:
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 lbs 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
Preheat your oven to 275 degrees F. Line muffin tins with a paper cupcake liner, then place 1 whole cookie in the bottom of each.
Beat cream cheese with an electric mixer on medium-high speed until smooth. Add sugar slowly, followed by the vanilla extract. Make sure to scrape down sides of bowl with a rubber spatula as needed.
Drizzle in the beaten eggs slowly and continue to beat. Add the sour cream and pinch of salt and mix until everything is well-blended. Stir in chopped cookies by hand.
Fill each cupcake liner almost to the top with the batter. Bake for 22-26 minutes, rotating the muffin tins halfway through. Cool completely on a wire rack, leaving the cheesecakes inside the tin. Refrigerate at least 4 hours (overnight is better). I put mine in the freezer for about an hour and they were fine.
These will keep very well in the freezer if wrapped in aluminum foil. I had about 8 extra that I didn't bring to the party and I wrapped them individually, then froze them. I might have one thawing out right now.
Recent Comments