It has been a busy week so far. The weather has still been really nice, today it was 86 here in Ohio. Spring has sprung early, which is a good thing since we have a lot to do before Cally's graduation party. Hopefully it stays nice because I am planning on tidying up my flower beds and seeing what needs replace on my day off on Friday. It feels so good to sit outside with the sun on your face.
I was busy last night making these cookies and cream cheesecakes, I made 96 of them and took most of them to the soup kitchen to be served with dinner tonight.
If you like oreo cookies you will enjoy these cheesecakes. The crust is a whole oreo cookie... yum
And the filling has 9 chopped up oreo cookies mixed in
Martha Stewart's Cookies and Cream Cheesecakes
57 cream filled sandwich cookies, such as oreos, 48 left whole and 9 coarsely chopped
2 pounds cream cheese, room temp
1 C sugar
1 tsp vanilla extract
4 large eggs
1 C sour cream
pinch of salt
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup
With an electric mixer on medium speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla
add eggs one at a time, mixing after each egg. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter evenly among cookie lined cups. Bake for 20 minutes or until cheesecakes are set. Cool on wire racks and then place in refrigerator for at least 4 hour or overnight. Garnish with whipped cream and small oreo cookies if desired.
Makes 48 cheesecakes
