Confession: I saw this on tumblr years ago and I just had to make it. The photo on the right was the picture of my very first attempt and I think it came out pretty well so, I decided to make it again. We had a lot of sour cream, oreos, and graham crackers and making this was one way to consume our supply :D It's a simple recipe, you should try making it! Just be careful and don't over-bake it :P
This post includes the recipe I used, which is from Kraft.
Photo originally posted on Instagram. Follow me @allyrnarie
Ingredients:
19 OREO Cookies, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. vanilla
2 eggs
I used Daisy Sour Cream and 6-7 Oreos
Procedures:
PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
That is what I did the first time, but this time I crushed our graham crackers because I wanted to get rid of them and placed it in the muffin cups instead.
I placed the cream cheese, sugar, sour cream and vanilla in the bowl at the same time because I was lazy. :P The eggs I added one at a time.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up. (Photo at the top of the post)
The photo below is what I made this second time.
Kraft Kitchen Tips:
MAKE AHEAD
Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
VARIATION
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
xoxo,
Ally Marie
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