Dreaming of a White Christmas with these Oreo Cheesecake Cups

It's suppose to be 75 this weekend which is rare for North Carolina normally I would love it but it doesn't feel much like Christmas. I made these delights for a holiday party and I hope everyone enjoys them. I'll still be dreaming of a white Christmas. :-)

Oreo Cheesecake Cups

15 whole oreos 6-7 coarsely chopped oreos
15 cupcake liners
1 pound of cream cheese (2- 8oz boxes)
1/2 cup of sugar
1tsp of vanilla
2 eggs
1/2 cup of sourcream
pinch of salt

Preheat oven to 275. Line muffin pan with liners then insert one whole oreo in each liner

Beat cream cheese and vanilla until smooth with a mixer until smooth, gradually adding sugar, beat until smooth and combined

add one egg at a time and beat until smooth and mixed well. Scraping down sides if needed. Add sourcream and pinch of salt and beat/mix well.  Add coarsely chopped oreos by hand and stir with a spoon.

Divide batter evenly among cups,  filling each one almost to the top of the liner. Bake for 22 minutes, rotating pan after 11 minutes to ensure baking evening. If you have a convection oven no need for this step. Let cool completely then refrigerate overnight for best results.

Thanksgiving Desserts for your holiday dinner!

Happy Thanksgiving!!! This year I will be spending my turkey day a little different, but let me explain... I am only cooking a few things, WHAT!!!! Did she say only a few things??? YES MA'AM! Well I usually do everything myself but this year my husband's family is making this a joint\family effort. So since I am the cookie queen, I get desserts, cranberry sauce and I made some apple cranberry stuffing...

Cookie #1 are my magical chocolate chip cookies

Recipe for about 2 dozen depending on size
Preheat oven to 350
2 and 1/4 cups of flour
1 teaspon of baking powder
3/4 cup brown sugar
1/4 cup of white sugar
1 box of vanilla pudding dry
1 tsp of vanilla
1 cup of soften not melted butter
2 eggs
2 cups of milk chocolate chips

Mix all dry ingredients first (flour, baking powder, sugar, packaged dry pudding) in one bowl.

 

Beat eggs, butter, vanilla together in another bowl
combine the wet bowl with the dry bowl until dough forms.
add chocolate chips and mix by hand just a few times until it looks like below

Bake on 350 for 10-12 minutes, the edges will start to turn light brown. Do not over bake.


Cookie #2 White chocolate cranberry cookies

Recipe for about 2 dozen depending on size
Preheat oven to 350
2 and 1/4 cups of flour
1 teaspon of baking powder
3/4 cup brown sugar
1/4 cup of white sugar
1 box of vanilla pudding dry
1 tsp of vanilla
1 cup of soften not melted butter
2 eggs
2 cups of white baking chips
1 cup of craisins or dehydrated cranberries.

Mix all dry ingredients first (flour, baking powder, sugar, packaged dry pudding) in one bowl.
Beat eggs, butter, vanilla together in another bowl
combine the wet bowl with the dry bowl until dough forms.
add white chocolate chips and craisins and mix by hand just a few times until it looks like below

Bake on 350 for 10-12 minutes, the edges will start to turn light brown. Do not over bake.

Cookie #3 Pumpkin Caramel Cookies 

1/2 cup baking butter, room temperature

1 + 1/2 cups granulated sugar, divided

1/3 cup pumpkin puree (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 pumpkin spice

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 (14 ounce) bag Kraft Caramels

 In a large mixing bowl beat the butter and 1 cup sugar together for about 2-3 minutes. Add the pumpkin and vanilla mix by hand until it looks like above.

In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, pumpkin spice, ginger, baking soda, baking powder and salt. Add to the sugar mixture just until combined. Refrigerate 30 minutes.

After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball (TIP COVER YOUR HANDS IN FLOUR SO THE DOUGH MIXTURE DOESN'T STICK TO YOUR HANDS). Set on one of the parchment lined cookie sheets please do not let them touch each other. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours.

After 2 hours preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl. Roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes.

line them up on parchment paper at least 2 inches apart, I also used spray butter on the parchment paper.

Bake for about 12-14 minutes at 350, do not over bake.

I will post some more holiday recipes later on. :-) Hope you enjoy!