Oh Martha, how I love thee… let me count the ways
1. I love thy Good Things; because really, they are great things
2. I love thy Cupcakes cook book; because the pretty pictures make me happy
3. I love thy Mini Cookies and Cream Cheesecakes; because they’ve made me incredibly popular amongst my friends.
Yes Martha, I made your mini cheesecakes this Christmas to give away as gifts. Now I understand that I am a Buddhist and don’t necessarily celebrate Christmas for it’s intended purpose; but how I can ever pass up an opportunity to give away delicious hand-made gifts and thus shamelessly basking in the grateful admiration of friends with bonafide sugar addictions??? I can’t!
I’ve made these delicious morsels before, plus every single blogger has made and taken pretty pictures of them. They really were the golden child from 2011-2012 of the blogosphere. They’re so easy to make, yield beautiful results, easy to double or even triple the recipe and best of all, they keep so well!
A few days before Christmas, I made these beauties, wrapped them up super pretty and delivered them to some of my favorite people. I also had the cutest baby girl elf (niece) to help me out on my delivery.
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
6 oz Dark Chocolate, melted
1. Preheat oven to 275 degrees.
2. With an electric mixer on medium high-speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
5. Line a muffin tin with cupcake liners. Or if you only have 1 muffin tin and a lot of batter like I did (or you’re just lazy), buy these stand alone tins for only $1.50 (30 count) and bake them all at one time. Once again, don’t be like me, be like Martha!!
6. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely.
8. Refrigerate overnight, because we all know cheesecakes taste best when chilled. Eat a cheesecake, no one will miss it. Now wrap the rest in pretty bags and ribbons. Stop and admire how delicious it looks. Now eat another cheesecake!
10. Pretend that as a good blogger, you blogged this immediately after you get home, but in reality, it won’t go up til well past Christmas.
11. Hopes your super mega precious Niece has distracted everyone from #10.