via Cate's World Kitchen
Last week I did a guest post over at my fantastic new blog bestie's stie "Infinite Illumination". Today I am pleased to have her taking over the site with this delish recipe for Oreo cheesecakes.
Make sure to show her some love and head over to her site and follow her, and while you're at it, check out her fantastic jewelry site, Abby Ann Designs. I love EVERYTHING she makes, and cannot wait to get something...that is once I graduate and start making money....but that's for a different post! Enjoy!
_______________________________________________________________________________
Hello everyone I’m Abby from Infinite Illumination. Last week the lovely Shannon did a guest post on my blog about some delicious looking brownies. This week Shannon has so generously invited me to guest post on Desperate Chefwife, which is one of my favorite blogs!
I will be sharing a new favorite recipe of mine with you today. Get ready…. Oreo cheesecakes! Yum!
You start out with some adorable cupcake liners (zebra and pink… always a good choice)
Place an Oreo in the bottom of each of the liners.
In your mixer, mix up your cream cheese, sour cream, sugar, and eggs.
While the deliciousness is mixing up go ahead and take 6-8 Oreos and crush them up finely. I like to put them in a zip-lock baggie and roller pin them
Once you have your ingredients mixed up well, go ahead and add in the crushed Oreos and let that mix until you think it is ready. Fill each cupcake liner almost to the top with the cream cheese mixture.
Bake them for 22-25 minutes and refrigerate for at least 4 hours.
These are lip smacking good! I used this recipe for a friend’s birthday party and they were a hit!
So get into your cooking mood and whip some of these babies up! All of your friends will be impressed, trust me ;)
Recipe:
Ingredients
22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Instructions:
Preheat oven to 275 F.
Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
Last week I did a guest post over at my fantastic new blog bestie's stie "Infinite Illumination". Today I am pleased to have her taking over the site with this delish recipe for Oreo cheesecakes.
Make sure to show her some love and head over to her site and follow her, and while you're at it, check out her fantastic jewelry site, Abby Ann Designs. I love EVERYTHING she makes, and cannot wait to get something...that is once I graduate and start making money....but that's for a different post! Enjoy!
_______________________________________________________________________________
Hello everyone I’m Abby from Infinite Illumination. Last week the lovely Shannon did a guest post on my blog about some delicious looking brownies. This week Shannon has so generously invited me to guest post on Desperate Chefwife, which is one of my favorite blogs!
I will be sharing a new favorite recipe of mine with you today. Get ready…. Oreo cheesecakes! Yum!
You start out with some adorable cupcake liners (zebra and pink… always a good choice)
Place an Oreo in the bottom of each of the liners.
In your mixer, mix up your cream cheese, sour cream, sugar, and eggs.
While the deliciousness is mixing up go ahead and take 6-8 Oreos and crush them up finely. I like to put them in a zip-lock baggie and roller pin them
Once you have your ingredients mixed up well, go ahead and add in the crushed Oreos and let that mix until you think it is ready. Fill each cupcake liner almost to the top with the cream cheese mixture.
Bake them for 22-25 minutes and refrigerate for at least 4 hours.
These are lip smacking good! I used this recipe for a friend’s birthday party and they were a hit!
So get into your cooking mood and whip some of these babies up! All of your friends will be impressed, trust me ;)
Recipe:
Ingredients
22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Instructions:
Preheat oven to 275 F.
Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
2 comments:
What a fun recipe. This was a fabulous guest post. This was my first visit to your blog, so I took sometime to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary
Thanks so much Mary, you are so sweet, love your blog as well!!
Post a Comment