Supergirls Recipe - Mini Halloween Oreo Cheesecakes

Hey everyone! I hope that you were out enjoying this gorgeous fall day. It’s so warm out and in the sun it might have even been HOT.  Rachael and I ran some errands and then we went to the store for some ingredients for a dessert recipe that she wanted to try.

I have to say, it was really, really easy, which is probably why we tried it.. LOL – Neither of us are what I’d call GOOD in the kitchen, so the less ingredients required, the better!

I believe she found the recipe on Pinterest and it’s supposed to be a Halloween recipe and Halloween Oreos (orange and black) were supposed to be used as the base, but we actually used chocolate Oreos instead.  The recipe calls for orange food coloring, and since we had no orange, I mixed a little red and yellow and it worked out well   If we have a Halloween or Thanksgiving party at work, these would be a perfect dessert!   I think I might even make these to bring to my moms house for Thanksgiving this year.  I hope you find this recipe as easy and delicious as we did and maybe you can use it the next time you entertain or throw a party!

Okay, here’s what you’ll need:

Halloween Oreos, whole (at least 15, maybe even up to 24).
6 Halloween Oreos, pulverized in the food processor
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup full-fat sour cream
1/2 teaspoon vanilla extract
Orange gel food coloring

(Note: we totally forgot about pulverizing the extra Oreos and didn’t add them in, probably just as well…this isn’t exactly a weight watchers recipe.  If you want to leave out the add’l Oreos to save some calories, feel free!)

Preheat oven to 275 degrees, and line a regular sized muffin tin with the liners. Place one whole Oreo in each liner.

Place cream cheese in a large bowl, and beat on medium speed until smooth. Add in the sugar and beat thoroughly to combine. Add in vanilla extract and eggs, and beat until combined. Finally, gently mix in the sour cream.

Add in orange gel food coloring until the batter is your desired shade. Stir in Oreo crumbs. (optional).

Divide batter evenly among the muffin tins. You can fill these almost to the top since they don't really rise. Bake for 22 minutes, rotating pans halfway through. Chill overnight if you can wait that long!

The amount of mixture this recipe makes will yield about 15-18 cupcakes, if you make them somewhat small, you could probably get 24 out of it.

One last little note, I would use foil cupcake liners because, as we found out, the paper ones get soggy pretty easily.

 

Voila!  Chill and Enjoy!

 

xoxo,

Aimee

p.s. Don't forget to LIKE us on facebook :)