Wednesday, June 8, 2011

Mini Butterfinger Cheesecakes with Oreo Bottoms

Well, hi!

It's been a while.

I had a wonderful time visiting my crazy loveable family. I got to meet my newest nephew and spent lots of time holding his cuteness. In fact, I'm not really sure if I did anything else for the first few days I was there. :)

Before we went on the trip, I decided to make some mini cheesecakes. I love mini cheesecakes because I often lack the patience to bake up a whole "real" cheesecake. They're fast and every bit as yummy as the "real" thing. But with these, you get portion control. A very good thing when there's cheesecake involved.



In a bowl blend together cream cheese, sour cream, egg, vanilla and sugar.

See that muffin tin? That's serving as our mini cheesecake molds. Place a foil liner in each cup, then drop an oreo into the bottom of each.

Because what's the point in making an oreo crust when you could just as easily have a whole oreo?


Evenly divide the cheesecake batter amongst the cups, filling about 2/3 of the way. Sprinkle the top with crushed Butterfinger.

Oh yes.


Bake at 325 for 15-20 minutes or until the cheesecake is still moist-looking but nolonger jiggles when the pan is wiggled.



Chill, remove foil and serve away.



These were especially yummy. I should have made more.

Mini Butterfinger Cheesecakes with Oreo Bottoms
Yields 12 mini cheesecakes

8 oz. cream cheese, softened
6 oz. sour cream, room temperature
1 egg, room temperature
1 tsp. vanilla
1/2 cup white granulated sugar
12 oreos
1 butterfinger bar, crushed

Preheat the oven to 325.

In a mixing bowl, combine cream cheese, sour cream, egg, vanilla and sugar together. Blend until creamy.

Line a muffin tin with foil wrappers. In each cup, place an oreo. Evenly divide the cheesecake batter amongst all twelve cups. Sprinkle the tops of each with crushed butterfinger.

Bake at 325 for 15-20 minutes, or until the cheesecake is still moist-looking but nolonger jiggles when the pan is wiggled.

When they've finished baking, remove from pan and allow them to cool to room temperature. Then place them in the fridge and chill for a minimum of three hours. Serve whenever you're ready for cheesecake-goodness.

2 comments:

  1. I bet these are real good! I have never made minis yet, and it would make me feel less guilty eating the little ones over a huge piece! Thats nice you guys had a good trip, and I bet you didnt put that baby down!

    ReplyDelete
  2. Wow...these look awesome. Thanks for posting.

    ReplyDelete

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