Friday, November 5, 2010

Mini Oreo Cheesecakes

Tonight was the MAA (math association of America) club Poker Tournament which I and one other member planned. It was so much work! But definitely worth it. We had a great turnout. Beside ordering pizzas, we had chips, sodas, fresh veggies with dip, grapes, and, at my suggestion, homemade deserts from the members! I dislike processed deserts (overlook the oreos in this recipe), so I thought having everyone make something would be a great way to get variety and give everyone an excuse to cook! For my desert, I decided to make this super tasty recipe I found.

Mini Oreo Cheesecakes
Adapted from Handle the Heat

42 Oreos (regular-sized package)
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature
1 cup sour cream
Pinch of salt

1. Preheat oven to 275F. Beat cream cheese in a large mixing bowl with an electric mixer until all cream cheese is out of its shape.
2. Beat in sugar. Then the vanilla extract.
3. Next beat in the eggs, followed by the sour cream. Add the pinch of salt.
4. Crush 12 of the cookies, and then fold that into the mixture.
5. Line regular-sized cupcake tins with cupcake papers, and place one oreo in the bottom of each cup. Fill each cup up to the top (there should be just exactly enough mix). Bake all for 30 mins, turning halfway through the baking.
6. Refrigerate mini cheesecakes for at least two hours, to let set up.

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