Friday, October 7, 2011
Mini Oreo Cheesecakes
Cheesecake + Oreos = Yumminess
That Martha, dang she's smart.
This is her original idea and recipe. What a good one.
This came together so fast, it made my head spin.
You don't have to make the crust, because you just plop a cookie in the bottom of the cheesecakes instead! Whomp up the filling, and you are almost done!
I made a HALF recipe and got way over 36 mini tarts... if you make a whole batch and do the mini tarts, you will be in the kitchen all night. That is, unless you have 6 tart tins... which I highly doubt. I have three, which is probably about 3 times more than most. I got them from my Grandma, who used to bring pecan pie tarts and mincemeat tarts to thanksgiving. I love those pans, they remind me of the sweet little ole' Gram.
Mini tarts are small and low guilt to eat, you can pop in 2 or 3 and feel like you've still been pretty good. They are fun to eat too! These have lasted in the fridge nicely for the last 3 days, but I really need to find someone to feed those last ones to.... any takers?
Makes about 30 cupcake size cheesecakes!
HALVE the recipe to make about 36-49 mini tart size cheesecakes.
42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped
OR 1 10 oz. bag of Mini Oreo's for the tart size cheesecakes.
2 pounds cream cheese (4- 8oz pkgs), room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Mini Oreo's and Whipped cream for the decoration
Preheat oven to 300 degrees Fahrenheit. Line standard muffin tins with paper, or foil, liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.
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.
Add 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.
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. Mini tarts take about 11-12 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight).