This is part two of Mike's care package: oreo cheesecake bites, now I did not have one of these for myself but according to Mike they are delicious so I will take his word for it because they certainly look it. The recipe calls for 42 Oreos and I discovered that oreos come in packs of like 25 or 30 so I bought two packs and used a couple of the left over ones and crushed them up for a crumb dust topping on each of these little cakes. If you are a total overachiever you could whip up some heavy cream and top these puppies with fresh whipped cream. Also, the title is oreo cheesecake "bites" implying that they are small but they are the size of regular cupcakes. Anyways the recipe is from The Family Kitchen, it makes 30 cupcake size oreo cheesecakes.
CHEESECAKE BITES:
Ingredients:
-2 pounds cream cheese (4 8-ounce packages), softened
-1 cup sugar
-1 teaspoon vanilla extract
-4 large eggs, room temperature
-1 cup sour cream
-pinch of salt
Directions:
Preheat oven to 275 degrees F. Line muffin tins with 30 paper liners (white is fun to see the cookie on the bottom after they’re baked), and then place one cookie in each of the cups.
Beat cream cheese until smooth. Add in sugar and vanilla and beat to combine. Scrape the bowl as needed. Beat in eggs one at a time, scraping down the sides of the bowl in between eggs. Mix in sour cream and salt and stir in the chopped cookies.
Divide the batter between the 30 muffin cups, filling each cup nearly to the top. Bake at 275 degrees F for 22 minutes, rotating halfway through the baking time. Remove pans from the oven and allow to cool in the pan. Refrigerate for 4 hours before serving.
If desired you can crush a few Oreos in a zip lock with a rolling pin until very fine and sprinkle them over the tops of each of the cakes for a little added Oreo taste.
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