written by Carol Hansen
Ingredients:
24 OREO cookies
3 eggs
3 (8-oz. pkgs. cream cheese)
3 (8-oz. pkgs. cream cheese)
3/4 cup chocolate chips
3/4 cup sugar
3/4 cup sugar
2 teaspoons shortening (butter)
1 1/2 teaspoon vanilla
Directions: Split Oreos. Keep filling on 1/2 of the cookie. Line a muffin tin with foil baking cups. Place filling-covered cookie in baking cups, filling side up. Set aside. In a medium mixing bowl, beat softened cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well-mixed. Spoon cream cheese mixture into baking cups. Crush remaining cookie halves and sprinkle over cream cheese mixture. Bake, uncovered, at 325* for about 25 minutes or until set. Cool. In a small saucepan, melt chocolate chips with butter over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.
Optional: If you want to have a little more color on each cheesecake, you can top each with a small spoonful of cherry pie filling.
1 1/2 teaspoon vanilla
Directions: Split Oreos. Keep filling on 1/2 of the cookie. Line a muffin tin with foil baking cups. Place filling-covered cookie in baking cups, filling side up. Set aside. In a medium mixing bowl, beat softened cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well-mixed. Spoon cream cheese mixture into baking cups. Crush remaining cookie halves and sprinkle over cream cheese mixture. Bake, uncovered, at 325* for about 25 minutes or until set. Cool. In a small saucepan, melt chocolate chips with butter over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.
Optional: If you want to have a little more color on each cheesecake, you can top each with a small spoonful of cherry pie filling.
2 comments:
Carol shared these with the teachers at school and they were soooo good! I loved them!
Thanks for sharing Carol!!!
i made these, and they were a big hit!
thanks for the recipe
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