Wednesday, August 4, 2010

cookies and cream cheesecakes

So, I recently bought a book by Martha Stewart filled with cupcake recipes.  I kind of want to do a Julie/Julia project type thing with this, not even kidding!  There are so many wonderful sounding ideas, and thankfully, I've started going to a women's Bible study, so I have some people to eat my creations!  So, for the first test, I decided to try the cheesecake cupcakes.  I've never made cheesecake before, but I've been wanting to.  They ended up delicious and very easy to make!


All you need is ;

  • 42 Oreo cookies (30 for the bottom of the cupcake and 12 to crush and put in the batter)
  • 2lbs cream cheese at room temperature
  • 1 cup sugar
  • 4 eggs at room temperature lightly beaten
  • 1 cup sour cream
  • 1tsp vanilla
  • cupcake liners
  • you probably want 2 12 cupcake pans, because you need to chill the cakes in the pans while they set

Now then, set the oven to 275 degrees and line your cupcake tins with the paper.  Place one full cookie in the bottom of each cupcake liner.  This will be the “crust”.

In a mixer, cream the cream cheese, then add sugar and vanilla.  Next, drizzle in the eggs until just mixed in.  Lastly, beat in the sour cream.  Once you’ve got that mixed, stir in the crumbled cookie bits by hand.  (well…with a spoon, but you know what I mean)

fill each cupcake liner until almost full.  Place cupcake tins in the oven and bake for about 11 minutes.  Rotate pans, then bake for another 11 or 12 minutes until set*.  Remove from the oven, and let cool on racks.  Once cool, place pans in the refrigerator for 4 hours or up to overnight.

*You’ll know they’re set when the top has lost the glossy sheen to it, and is slightly firm to the touch. 



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