I won’t bother with a lengthy introduction. Not when Oreo’s and cheesecake are the subject at hand. So I’ll just mention this: I used to cook for a living. Now I’m in the Army. I’ve worked anywhere from high volume restaurants to fine dining restaurants and from large resort pastry kitchens to small artisan bread bakeries. I’ve even done corporate catering, but I try to forget.
So I thought my very first post could be about two adored food items: Oreo’s and cheesecake. This is America, after all, and it only makes sense to take two decadent and insanely unhealthy items and put them together into a delicious concoction to trigger onset diabetes or trigger a heart attack.
Social commentary aside, these are pretty damn delicious, but I can’t really take credit for them, although I did scale the recipe down to be a little more appropriate for just two of us. I got the recipe from another blog, who also admitted to taking the recipe from a Martha Stewart book. Figures Martha would make cheesecake in cupcakes pans.
- 16 each Oreo’s (four reserved for chopping)
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 each egg
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 275 degrees F. Line a standard muffin pan with paper liners and place a whole Oreo in the bottom of each cup.
- Using a Kitchenaid style counter mixer with a paddle attachment, beat the cream cheese on medium-high speed until smooth. Scrape down sides of the bowl as needed. Gradually add the sugar and mix until combined. Add vanilla.
- While mixing on low speed, add the egg. Be sure to scrape down sides of the bowl until mixed well. Add sour cream and salt and mix once again. Once, combined and smooth, remove paddle attachment. Lick if desired. Don’t worry, raw egg won’t kill you.
- While mixing and beating, have your wife roughly chop the remaining 4 Oreo’s and fold into cream cheese mixture with a spatula. Or do it yourself.
- Divide batter evenly among the muffin cups. I found this easy to do with a 1/4 cup measure, but a spoon will work too.
- Bake these babies for about 24 minutes, rotating once about halfway through. When done, batter will be completely set.
- Allow to cool for about 10 minutes and then transfer to a wire rack to cool completely. Refrigerate to chill.
This is a pretty straight forward recipe and my wife and I knocked this out in about half an hour, not including bake time. This is a good option for a not-too-fancy dessert for a party or potluck. This recipe can be quadrupled (since the original recipe was 4x this).
And, wow, all that posting and picture editing sure took a lot more time that I anticipated. Until next time!