I decided that instead of making mini pies to bribe my doctor into writing me a note recommending a 12-week maternity leave, I would make mini original and oreo cheesecakes. The recipes were quite simple, but between making tonight’s dinner and prepping tomorrow’s slow-cooker dinner in between my cheesecake bake-off, I was literally in the kitchen for nearly 5 hours.
However, if I get that note, it will be worth every minute spent. If I don’t… I’m coming home and eating all the “leftover” cheesecakes.
For both cheesecakes, I used a pretty classic recipe. The only difference between the classic and oreo was literally the crushed oreos mixed into the cheesecake batter. Here are the recipes:
Graham Cracker Crust:
1 cup graham cracker crumbles
2 TBSP sugar
3 TBSP butter, melted
*Mix it all together and voila! Then press graham cracker crust into paper-lined mini muffin tin.
Oreo Cookie Crust:
10 original Oreo Cookies with cream (not double stuffed)
1 TBSP butter
*Preheat oven to 350 degrees F. Throw cookies in the food processor and grind up to crumbs. Add butter and grind again until crumbs. Press into paper-lined mini muffin tins and bake for 5 minutes.
3/4 cup sugar
3 (8oz) Packages Cream Cheese, softened
1 tsp Vanilla
* Preheat oven to 325 degrees F.
Beat cream cheese, vanilla and sugar with mixer until blended. Then add eggs one at a time, mixing on low speed after each just until well blended. IF YOU ARE MAKING OREO CHEESECAKE: Mix in Oreo Cookies, just until blended. Spoon cheesecake over crusts.
Bake at 325 degrees F for 15-18 minutes. Let cool, then refrigerate for 2-4 hours. Once fully cooled, add the garnish of your choice and refrigerate for an additional 1-2 hours (at least) to set. TA DA!
Original Recipe Links: