Quickie Cheesecake

I made these (via pinterest) last night to take to some friend's for dessert.

I'm picky about my cheesecake. Mostly because I'm a snob about it and maintain that unless it involves 2-3 bricks of Philly Cream Cheese and bakes... it's not real. That Jell-O stuff? I mean, it's good for pudding cake, but don't pass it off as the real deal.

These little cakes had me curious because they required about half the work and claimed to be as good as the water-bath, springform, take-way-too-long-but-oh-so-good variety.

I can safely say, they do NOT disappoint. The best part about this recipe is that the variations are just as endless as it's larger cousin. You could easily do a "real" crust as opposed to the whole oreo and add to the base cheesecake mixture any topping or mixing of your liking. (My next kind will be small mocha cheesecakes based off a big cheesecake recipe I have.)

If you make some, let me know how they were for you!

Oreo Cheesecakes

(adapted from Cate's World Kitchen)

2-8oz. blocks of philadelphia cream cheese 

2 eggs, slightly beaten

1/2 cup sour cream OR plain yogurt

1/2 cup sugar

3 T. vanilla extract

16 whole oreos

10 oreos, crushed

Preheat oven to 325 degrees.

Beat cream cheese in an electric mixer until smooth. Add sugar, sour cream/yogurt, and vanilla, scraping down sides as you go. Add beaten eggs, one at a time. Scrape down sides and beat until all lumps are gone. Hand mix in crushed oreos until just incorporated. 

Line 16 cupcake wells with liner of choice. Place 1 whole oreo in bottom of each liner. Spoon/pour batter over whole oreos. 

Bake for 25-30 minutes, turning at the halfway point to encourage even baking. 

Chill in fridge for 4-6 hours or until fully cooled and set.