Everybody loves Oreos, and it’s generally agreed that Oreos and cheesecake make a great combination. But, what about Golden Oreos and cheesecake? Well, that combo is, arguably, even better!
I originally tried this recipe with original Oreos to great success. They literally disappear! But, my husband likes Golden Oreos better than regular and asked if I would make him some cheesecakes with those instead. And, they disappeared even faster! The Golden Oreos add a creamy vanilla flavor to the cheesecake while retaining the fun, yummy crunch that using Oreos as the crust creates. So, no matter which Oreos you use, you can’t go wrong! Try out the recipe below. And for more yummy recipe ideas, visit The Education of a Stay at Home Mom.
Golden Oreo Mini Cheesecakes
(Makes 30 cheesecakes)
- 42 Golden Oreos, 30 left whole and 12 coarsely chopped (My husband prefers that I use Double Stuff Oreos)
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
Preheat oven to 275°. Place a pan full of water on the bottom shelf of the oven (this helps keep cheesecakes from cracking). Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add sugar, beating until combined. Beat in vanilla. Beat in eggs a little at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set. Cool completely on wire racks. Refrigerate at least 4 hours before serving.
*Recipe adapted from Cookies and Cream Cheesecakes at BakeorBreak.com.