Saturday, March 19, 2011
Week 10 - OREO CheeseCAKE/CupCAKES
Seeing as my husband was returning from yet another trip to Afghanistan, I thought it would be nice to bake something for him. His idea of a good home-baked cake is one from a box (preferably chocolate) with frosting from a can (preferably vanilla.) Seeing as I love to bake - his lack of cake-adventure truly drives me crazy!!
When I stumbled on this Oreo Cookie Cheesecake Cupcake (Cookies and Cream Cheesecakes) recipe I simply had to make them for him. He likes Oreos, cheesecake and most "pop-able" foods. (READ: can POP into mouth in one bite!) How could I go wrong. My son helped line the cupcake tin and ensured that all of the cupcake liners contained one Oreo. He was very happy to help make cupcakes for his daddy!
Here's the recipe:
Martha Stewart's Cookies and Cream Cheesecakes Recipe
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds 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
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.