There are so many pre-packaged desserts out there. Most of them are filled with all sorts of unnecessary ingredients and, sadly, don’t even taste that good! People seem to be afraid of baking from scratch but it really isn’t that hard. Just takes a little time. This is sort of a cheat so it’s even easier than usual – part of the recipe includes Oreos (so you’re not exactly going the real food path here) but they are incredibly easy to make and delicious. Credit goes to www.handletheheat.com for the original recipe. If you are ambitious I have seen several recipes for making homemade Oreos on the internet, so you could do it right if you wanted to put the time into it.
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 pounds (4 8-ounce packages) cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
- Preheat oven to 275 degrees.
- Line standard muffin tins with paper liners.
- Place one whole cookie in the bottom of each cup.
- With an electric mixer on medium high speed, beat cream cheese until smooth.
- Gradually add sugar, and beat until combined.
- Beat in vanilla.
- Drizzle in eggs, a bit at a time, beating to combine.
- Beat in sour cream and salt.
- Stir in chopped cookies by hand.
- Divide batter evenly between cookie-lined cups, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set (about 22 minutes).
- Transfer to wire racks to cool completely.
- Refrigerate at least four hours before serving.
- Since I’m probably the only one eating these, I decided that I didn’t need to make 30 cupcakes. I quartered the recipe. The original plan was to make eight cupcakes but I actually managed to squeeze a ninth out of the batter that I had.
- The only other thing I have to say is – heavenly!! I’m not a big dessert girl but I do love my cheesecake, and this was a delicious and easy recipe. I’m sure I’ll be making these again in future.