Monday, March 28, 2011
Cookies, cream and cheesecake
I found this recipe in Martha Stewart's cupcake book, and even though it's not really a cupcake, it is a handheld dessert. It travels well, too, although you should make sure you can keep them cold.
You start by placing an oreo in the bottom of each cupcake liner, make up the cheesecake batter and mixed in more crushed oreos. Bake and chill. Voila. This is great for spring and summer picnics, parties or potlucks because they can be made way in advance. You want to chill them for a few hours, so no last minute prep!
42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped (this is one package)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
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