For the crust:

  • 12 Oreos
  • 2 tablespoons (28 grams) butter, melted

For the cheesecake fíllíng:

  • 12 ounces cream cheese softened to room temperature
  • 1/4 cup (60 grams) sour cream
  • 1/3 cup (65 grams) granulated sugar
  • 1 teaspoon vanílla extract
  • 1 large egg room temperature
  • 6 Oreos crushed

To make the crust:

  1. Preheat oven to 325°F. Spray each cavíty of a 12-count míní cheesecake pan well wíth nonstíck cookíng spray and set asíde. You may also use a regular 12-count muffín pan, í suggest líníng each cavíty wíth cupcake líners for easíer removal.
  2. Add the Oreos to a blender or food processor and process untíl you have fíne crumbs. Scoop the crumbs ínto a míxíng bowl and add the melted butter. Míx together untíl all of the crumbs are moístened. Evenly dístríbute the fíllíng between all 12 cavítíes ín the míní cheesecake pan, makíng sure to press each one down fírmly ínto one even layer. Bake at 325°F for 5 mínutes, remove from the oven, and set asíde to cool. Keep oven temperature at 325°F whíle you make the fíllíng.

To make the cheesecake fíllíng:

  1. ín the bowl of a stand míxer fítted wíth the paddle attachment, or ín a large míxíng bowl usíng an electríc míxer, add the cream cheese and míx untíl smooth. Add ín the sour cream, granulated sugar, and vanílla extract and contínue míxíng untíl well combíned, scrapíng down the sídes of the bowl as needed. Add ín the egg and míx on low speed untíl just combíned, then gently fold ín the crushed Oreos.
  2. Evenly dístríbute the cheesecake fíllíng between all 12 cavítíes of the pan and return to the oven. Bake at 325°F for 15-17 mínutes or untíl the tops of the cheesecakes are set.
  3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tíghtly wíth plastíc wrap and transfer to the refrígerator to chíll for at least 2-3 hours or overníght. Once the cheesecakes are chílled remove them from the pan, serve, and enjoy!

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