Oreo Cheesecake Cupcakes

Cheesecake is one of those things I'll never be able to resist. When Oreos are added to the mix I go weak at the knees. Seriously. These little beauts are perfect for easy transportation, and they're the perfect size for a quick bite. And you guys, cheesecake and Oreos. I should just stop writing there. You should be convinced. I mean an entire Oreo cookie is the crust. Duh. No brainer.

I've brought these to tailgates, and other events, and they always get rave reviews. They're wonderfully decadent without being too rich. AND OREOS. OK I'm done. These little guys don't need any further introduction. OREOS.

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Oreo Cheesecake Cupcakes
by July-12-2014
Ingredients
  • 42 Oreos (30 left whole and 12 coarsely chopped)
  • 4-8oz packages cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature, slightly beaten
  • 1 cup sour cream
  • pinch of salt
Instructions
1. Preheat oven to 275°F. Line cupcake tin with liners, and place an entire Oreo cookie in the bottom of each liner. 2. In a stand mixer, beat the cream cheese until smooth. Gradually add the sugar, scraping down the sides as needed. Beat in vanilla. 3. Slowly and gradually pour in the eggs. Beat in sour cream and salt. Finally, stir in chopped cookies by hand. 4. Fill the cookie-lined cups with the batter evenly. Bake for 25-27 minutes or until the cupcakes are set. Move to wire wracks to cool completely, and refrigerate for at least 4 hours before eating.
Details
Prep time: Cook time: Total time: Yield: 30 Cupcakes
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Written by Mary Ryherd On In Tagged ,

Peanut Butter Chocolate Cheesecake Bars

I've got another recipe here from my Aunt Glenda, and if I had to pick the most important thing that I've learned from this blogging experience it would have to be, if my Aunt Glenda sends me a recipe I have to make it, and you should too. She knows her stuff, and these aren't any exception.

I've already done a peanut butter and chocolate concoction here on Mary's Makes, but I'm putting up another one because peanut butter and chocolate just go together. If you ever get sad, thinking that love isn't a real thing, just think of how much peanut butter and chocolate love each other. They are the couple of the century.

These cheesecake bars are like a fancy peanut butter cup. They're richer and more decadent, and dare I say BETTER than a peanut butter cup. You guys, the top is covered in ganache, of course it's better than a peanut butter cup. I implore you to make these. You won't regret it.

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Peanut Butter Chocolate Cheesecake Bars
by April-14-2014
Ingredients
  • 7 tbsp melted butter
  • 2 cups oreo cookie crumbs
  • 1 lb (2 8-oz packages) cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 2/3 cup heavy cream
  • 2 cups 60% cacao chocolate chips
Instructions
1. Preheat oven to 325º F. Use 13 X 9 inch baking pan. 2. In medium heavy saucepan over low heat, melt butter. Add cookie crumbs and stir until combined. With fingers, press the mixture evenly into the bottom of the pan. Bake on middle oven rack for 15-18 minutes, until dry. Set aside.3. Using an electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs. Stir in peanut butter until smooth. With a rubber spatula, spread mixture evenly over baked crust. Bake on middle oven rack for 10 to 15 minutes, until set. Transfer the pan to a wire rack and let cool to room temperature. 4. Bring heavy cream to a boil. Remove from heat and add chocolate. Using a wire whisk beat until smooth. With a rubber spatula, spread the chocolate mixture evenly over the peanut butter mixture. Refrigerate until firm. Using a large sharp knife, cut into bars, wiping the knife clean with a damp paper towel as you work. Store, airtight in the refrigerator for 3 days or freeze for up to 1 month.
Details
Prep time: Cook time: Total time: Yield: 1 9x13in pan
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Written by Mary Ryherd On In , Tagged , ,