When I was young, I hated the cream filling inside Oreos. I would scrape it out and give it to my sister, who in turn would give me her cream-less cookies. We made quite a team, conveniently hating what the other liked. It came in handy with food, because we could give each other the parts we didn’t like (for example, I would eat her entire chicken pot pie crust while she would eat just the filling), not so handy in the case of choosing what music to listen to, what tv shows to watch, or anything else really. But food, that was the one arena where we seemed to have a symbiotic relationship; despite that we spent the rest of our time trying to kill each other. We’re much nicer now, I think so at least… (Right, sissy?)
Having recently gotten over my hatred of all things dairy, cheesecake is one item I am just now starting to appreciate. I still don’t like for it to be too “cheesecake-y”, but I figured my love of oreos would balance it out. Another thing I’ve gotten over – my hatred of Oreo’s cream filling. I wish I still hated all these things, since none of them are really benefitting me at all. Don’t you wish you conveniently hated things like cream cheese, butter, ice cream, and oreo filling? That’d be great, right? Too bad I outgrew those, I guess. 🙂 On the up-side, it means I get to make things like this: cute, little bite-size oreo cheesecakes. Aren’t they so cute?
Boyfriend, just like big sis, hates on Oreo cookies. He doesn’t like their texture, apparently it’s “too grainy”. These cheesecakes tackle both of our dislikes and tricks us into eating all these wonderful calories we don’t really need. The Oreos make the cheesecake taste like oreo cookies and cream (so it’s not “too cheesecake-y”) and the cheesecake softens the Oreos so that they aren’t “too grainy”. Everyone wins! (Except our waistlines….) I actually halved AND lightened this recipe, because A – I have no need to have 30 mini cheesecakes laying around and B – it’s so easy to halve (and lighten)!
- 42 Oreos, 30 left whole, and 12 coarsely chopped (even "reduced fat" work!)
- 2 pounds cream cheese, room temperature (I used 1/3 fat)
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream (Use light and think of all the calories you've saved while you stuff your face with mini cheesecakes)
- "A 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.
- 2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.
- 3. Drizzle in eggs, a bit at a time, beating until incorporated. 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 about 22 minutes, or until filling is set. Outsides should be stiff, it's ok if the centers jiggle a little when you tap the pan. Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.
[ Adapted from Martha Stewart ]