Every year, when the Halloween Oreo's first hit the store shelves, I buy quite a few packages. I always say I'm going to make some great Halloween edible with them. And I do. Halloween Slutty Brownies were a big hit. But I also know that most recipes don't call for every single Oreo in the package. You'll have some left over. It's nice to think you can use those leftover orange tinted Oreo's for some new Halloween concoction but you won't be able to. Because it's Halloween. And the Halloween ghosts and goblins make any leftover Halloween Oreo's disappear. Usually within a day of the package being opened. So again, I buy multiple packages. Just so I have enough Halloween Oreo's to bake with after the packages have been pilfered by the Halloween spirits. Yeah. That's the ticket.
These were, for lack of a better descriptive word, delicious. Basic cheesecake (with some Oreo cookie mixed in) baked on an Oreo cookie. Couldn't be simpler. Because they were bite sized, once you bit into one, you could see the inside of the orange Halloween Oreo which made for some great reactions from those eating them.
You can find many versions of this recipe online. Some incorporate pumpkin into the cheesecake. Some call for milk instead of sour cream. The original basic recipe came from Martha Stewart's Cupcakes cookbook. My favorite version is by Big Mama's Home Kitchen where she topped the cupcakes with a small quarter of Oreo or little marzipan pumpkins.
MINI OREO HALLOWEEN CHEESECAKES
(Martha Stewart Cupcakes)
15 Halloween Oreos (left whole)
6 Halloween Oreos (for mixing in with the cheesecake)
1 lb cream cheese (Two 8-oz. packages)
1/2 cup sugar (granulated)
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Orange gel food coloring
Preheat oven to 275 degrees. Line muffin tins with 15 paper liners. Place one whole Oreo in the bottom of each lined cup.
Pulverize the remaining six Oreos in a food processor. Set aside.
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.
Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in pulverized Oreo's by hand.
Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tin) at least four hours or overnight. Remove from tins just before serving. Makes 15.
Note: I cut the original recipe in half as it made 30 cupcakes and I knew I'd eat half if I made that many.
Note: Some recipes called for just chopping up the Oreos that get mixed in with the cream cheese. I liked the look of them being a finer texture so I used the food processor.
Note: Oreo's have a "basic" side and a "Halloween" side. I'd say to make sure you put the Halloween side down when you put them in the cupcake liners so the Halloween picture shows...but lets be serious, who is going to try to look at the bottom of the cupcake, it will be making it's way to your mouth much to fast for you to see the bottom.
Note: Marthas recipe didn't call for the orange food gel. I wanted the Halloween color to coincide with the Halloween Oreos orange middle. Some just added regular food coloring. I liked the color in the recipes I saw that used gel coloring so I used that instead (orange food gel can be found at Michaels. you don't need that much to get some nice color. Add a bit at a time until you get the color you desire).
Note: I didn't use paper liners, I used silicone cupcakes liners. It was kind of difficult taking the cupcakes out once they had cooled. I'd try paper liners next time.
Note: I tried eating one of these after only a few hours in the fridge. It really needed to set up more (they were still delicious but I kept thinking the cheesecake would collapse).
Note: I thought for sure the Oreo would be soft after sitting under the cheesecake mixture but it didn't. Of course we pretty much polished these off within a day of making so I'm not sure how crispy the cookie will stay if you let them sit for several days.
These were a big hit. And I can see using the different colored Oreo's to make different cheesecakes depending on the holiday or special event.