Cupcake Cheesecakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pkgs. Cream Cheese, room temperature, 8 oz.
1 ½ C Sugar
4 Eggs, room temperature
2 t Vanilla Extract
14 Oreos, vanilla
14 Oreos, chocolate
Frosting, Vanilla and Chocolate Fudge
Foil cupcake liners
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Directions: |
Directions:1. Preheat oven to 350 degrees, use middle rack.
2. With mixer, cream sugar and cream cheese until smooth and fluffy.
3. Add eggs one at a time (on slow speed) and mix just until the yellow disappears.
4. Stir in vanilla.
5. In cupcake pans, place one foil cupcake liner in each cup of pan.
6. Place one cookie in the bottom.
7. Fill cup almost to the top of each foil liner with cheesecake mixture.
8. Bake for 30 to 35 minutes; let cool in pans on cookie rack. You may find that the centers of the cheesecakes will sink a little.
9. Use the edge of a knife to remove cooled cheesecakes from pan.
10. Place a dollop of matching frosting (vanilla frosting goes with vanilla Oreos, etc.) in the center of each cheesecake by either using a spoon or a piping bag.
11. Refrigerate several hours or overnight. The frosting will set up and taste like fudge.
Suggestions:
1. If you want to make chocolate ganache: 1/2 cup half and half or heavy cream, 1 cup semi-sweet chocolate chips and 1 teaspoon of vanilla. Heat half and half on stove top or microwave until it just begins to boil; remove from heat and pour over chocolate chips, stir until melted; stir in vanilla. Fill tops of cheesecakes with warm ganache.
2. Note: I have found the vanilla Oreos change while baking...if they are baked correctly, they're great. If they are overcooked they are brittle and almost impossible to bite through. The chocolate Oreos stay intact.
Yield: 28 Servings |
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