Recipe: Holiday Oreo Cheesecakes

Today begins a series of Christmas related posts that I will be featuring throughout the month of December.

I have a real treat for you to start things off, especially if you have a holiday party coming up.

Holiday Oreo Cheesecakes. In two words: crowd pleaser.

 Seriously they were gone the second I set them down, and I had numerous people ask me about them all night.  Typically I love rich cheesecake, and I could down a whole Cheesecake Factory piece without much persuasion, but these were rich enough even for me that I could only eat half of one. I actually blame this on being pregnant and sweets are not what I crave (thankfully).  Anyway, here is the recipe, enjoy!

Ingredients:

42 Oreos Winter Edition, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. Be sure to put the holiday picture side down so everyone can see it later. (See cute picture below!)

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Festive and fun, huh?!

Just watch out for little hands...they will get mauled.

And no, this was not staged. This is my life. :)

Linked up at One Artsy Mama, Gingerbread, Craft-O-Maniac, Sew Chatty.