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Wednesday, April 29, 2009

Mini Cookies & Cream Cheesecakes

This is an adaptation of the mini lemon cheesecake recipe from earlier this week. I used crushed Oreo's for the crust and added Oreos to the batter. I thought these were really good! I have to make sure I save a few for Tadd.

Now - what kind of mini-cheesecake to make next.........


Mini Cookies & Cream Cheesecakes
Crust
18 Oreos finely crushed
3 1/2 Tbs. melted butter

Preheat oven to 350. Combine all ingredients for crust. Divide the mixture among the cups and press evenly into the bottom. Bake until the crusts are set, about 6 minutes. Reduce the oven temperature to 300.

Filling
16oz cream cheese, softened
2 eggs
1/2 cup sugar
1/4 cup heavy cream
1 tsp vanilla
3/4 - 1 cup crushed Oreo cookies
pinch of salt

Beat cream cheese on low speed until smooth, about 2-3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and vanilla, beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes. Stir in crushed Oreos.

Pour the batter into the crusts, dividing it evenly among the cups ( I had some leftover batter). Bake until the cheesecakes are set, about 20 minutes, Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.

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