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Sunday, November 28, 2010

Sunday Dinners: Mini Oreo Cheesecakes

I love making cheesecakes. And this recipe is one that I go to time and time again when I need to bring a dessert to a party or I want an assortment of mini cheesecakes for a party I'm hosting. They're easy to transport, easy to pick up and eat at a party, and easy to make. I haven't tried it, but I think making these with the holiday edition Oreos (the color filled center ones) might add a fun touch of holiday color. Enjoy!

Martha Stewart's Oreo Cheesecake Cupcakes

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature (4 - 8 oz. packages)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. 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.

3. Drizzle 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.

4. 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.

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