My co-worker brought some mini oreo cheesecakes into the office last week and shared the recipe. They were yummy and I love to bake with my daughters! This will be a great baking activity for us to do together at home. I’ve never made cheesecake before, so this should be fun. I wanted to share the recipe with my readers, especially the oreo cheesecake lovers! Let me know if you try it and how it comes out.
– 42 Oreos (30 whole, 12 crushed)
*Depending on your preference you can only crush 6
– 2 lbs. of Cream Cheese softened (32 oz.)
– 1 cup Sugar
– 1 tsp. Vanilla
– 4 Large Eggs, lightly beaten
– 1 Cup Sour Cream
– Pinch of Salt
Directions: Preheat oven to 275. Use a standard muffin pan with liners. One cookie on the bottom of each liner. Beat cream cheese at medium speed using electric mixer. Gradually add sugar, beat in vanilla, drizzle in eggs a little at a time, beat in sour cream and salt. Stir in chopped cookies. By hand divide batter evenly in cups almost to the top, Bake, rotating pan half way through until filling is set about 22 minutes (11 minutes each rotate). Transfer to wire rack to cool. Refrigerate at least 4 hours or even overnight. Remove from tins just before serving, best cold.