My name is Claire and I am a fool for Oreos. I'm also a fool for cheesecake and all things cute. If you are too, then you definitely need to make these. They are pretty easy, delicious and crowd pleasing. Most recently I made these for my birthday, which I thought was an excellent choice. I got them from this blog, my only additional suggestions is that they tend to need around 28 minutes. I also would consider these more along the lines of mini cheesecakes rather than cupcakes, but that's just semantics :)
Oreo Cheesecake Cupcakes
Makes 30 cupcakes
1 pkg. oreos (42 cookies - 30 whole, 12 coarsely chopped)
2 lbs. cream cheese, room temperature
1 cup sugar
1 tsp. vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
A pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Fold in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 28 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Tips: If you aren't sure whether the cheesecakes have set, jiggle the muffin tins a bit to see whether the cheesecake mixture moves or is solid. These are highly addictive, make sure you're ready to feed a crowd!
Wednesday, October 26, 2011
This week was my second Meatless Monday and I am sorry to say that it wasn't entirely successful. Saturday was my birthday and I went to Colorado for a few days to celebrate with Leon, friends and family. It was wonderful and definitely difficult to leave. I got back to Florida on Sunday evening and definitely had some catching up to do, which meant no time to go to the grocery store. For breakfast I had coffee and a Kashi bar. Then I had one of my favorite meatless lunches: green beans with slivered almonds, a little fresh grated parmesan and an egg (over easy is my fave).
Sorry for the bad picture quality, but it is delish!
Unfortunately, by the evening I was stressed, headed over to the library for a long evening and finding my fridge lacking in anything very quick. For dinner I had a gyro (with lamb, of course). A little better planning on my part would have helped. How do you insure a well-stocked fridge? Do you write down all of your meals for the week before going to the store?