On Thursday at work I was doing a lot of thinking about cheesecake and of course, this resulted in cravings for cheesecake. Now, I have my own theories and feelings about cheesecake. Yes, I love cheesecake. But no, I don’t think homemade is always better. Cheesecake is expensive and time consumming to make and most people cannot tell the difference from store-bought versus homemade. And, if you are just getting your run-of-the-mill New York-style cheesecake, I would suggest going to the grocery store and spending $6 on a cheesecake that will delightfully satisfy anywhere between 1-6 people!
On Friday at work we had mini-mini pumpkin cheesecakes which were good but did not satisfy my craving. They were made in the mini muffin tins that give you 24 per tray so needless to say this left me wanting more. I showed restraint at work and only had 1 because I knew I would satisfy my craving later…
On Wednesday GC got a new oven!! The old stove top was horrible – only 1 of 4 burners would actually work and the one that did work, you had to turn it to the maximum heat in order to turn it on. What can you expect for a 30-year old yellow oven? This was the first recipe I made in the new oven and it is going to take some getting used to. I think it was a combination of the fact that the temperature was only 275-degrees and that I had to keep the cheesecakes in 10 minutes longer that make me cautious going forward. I guess this just means more baking to figure out the new oven!
My only criticism of this recipe is the fact that it only makes 12. Who only needs 12 cheesecakes? Maybe it’s because when I bake I need at least 15-20 for work, 4 for home and a few for GC. 2-dozen is my minimum and next time I made this recipe I will have to double it for sure.
1/2 package Oreos (20 Oreos)
1 Tablespoon sugar
1/4 cup unsalted butter, melted
In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.
Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
** The actual cookie crust of this makes it very substantial which I think you need for how rich and dense this cake becomes. I used the magic bullet instead of a food processor and that didn’t work so well. **
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces
Preheat the oven to 275 degrees F.
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.
Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!
**Mini Twix bars? I wish I lived in a magical world where I could always have Halloween candy but unfortunately that is not the case. So I figured that 12 mini Twix bars equalled 3 regular Twix bars. This was the perfect amount but given that I bought the chocolate bars at the grocery store, it works out to be an expensive recipe. Next time, going to Dollarama!
I will admit that I ate one of these right out of the oven. Anything gooey and warm needs to be eaten right away even if its cheesecake.**
Rich, decadent and amazing. Definitely will make again.