Peanut Butter Oreo Cheesecake Bites

20130915-190536.jpg How did you discover the peanut butter Oreo combo?! I discovered it from watching the movie The Parent Trap. Ahh, remember the good ol’ days? You know, when Lindsey Lohan was cute and innocent? Let’s just say it’s probably a good thing that she doesn’t really have an identical twin. Anyway, I believe I have taken the beloved peanut butter Oreo combo to the next level with these Peanut Butter Oreo Cheesecake Bites! My mom used to have her own cheesecake business (about three decades ago) but everyone still raves about and requests her cheesecakes because they are that amazingly good. I used her base recipe but baked them in muffin pans and mini muffin tins. These Peanut Butter Oreo Cheesecake Bites were the most popular among a few other mini desserts I made for a party last night (Cheesecake Bites, Mini Almond Cupcakes, and Mini Red Velvet Cupcakes).

    Makes ~6.5 dozen Cheesecake Bites or one 9 inch cheesecake

    Ingredients and Directions

Preheat oven to 350F. For cheesecake bites, place baking cup liners in mini muffin tin. In the photo you can see that I used both mini muffin tins and regular sized muffin tins. The directions refer to the cheesecake “bites” which are baked in mini muffin tins. If you would like to use regular muffin tins, just add 2 minutes baking time for each baking step.

For the crust:
2 cups (about 2 sleeves) of Oreo cookies, cream removed.*
1/4 cup butter, melted
Combine in food processor and evenly press into bottom of mini muffin tin or 9 inch spring form pan. Bake at 350 for 4 minutes (for cheesecake bites) or 7 minutes (for regular cheesecake).
*As you can see in the photo, I used 2 cups graham cracker, not Oreo. I originally placed pieces of Oreo inside the cheesecake (on top of the graham cracker crust) but it got soggy. So next time I will just make an Oreo crust which is what I’m recommending.

For the filling:
3 (8 oz) packages cream cheese
1 cup sugar
2/3 cup peanut butter
3 eggs
Wipe out food processor. Process cream cheese until smooth. Add sugar and peanut butter, process till creamy. Add eggs, one at a time until just blended. Pour into baked crust. Bake for 10 minutes (for bites) or 30 minutes (for regular). Begin to make topping. Reduce temp to 300F and bake for another 10 or 30 minutes accordingly. Remove from oven and let stand for 5 minutes. Add topping. (Tip: For cheesecake bites, remove them from tin and place inside a large tray that has a lid before adding topping.) Refrigerate at least 4 hours for bites or 8 hours for regular.

For the topping:
1 pint sour cream
1/4 cup sugar
1 Tbsp 100% cacao powder (or 2 Tbsp cocoa powder)
Wipe out food processor and add all ingredients, process until fully combined.

For the garnish:
For cheesecake bites: Remove the cream from the remaining Oreos and carefully break each cookie into quarters. Right before serving, stick the Oreo pieces on top of the bites.
For a regular cheesecake, stick 12 whole Oreos around the perimeter, so there is one on each serving.
For baking in regular sized muffin tins, follow instructions for bites but break into half, or simply use whole Oreos.

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