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Monday, April 2, 2012

Individual Oreo Turtle Cheesecakes

Do you or do you not want to shove these babies into your mouth for breakfast? Seriously. How can I convince you to come eat the last 6 of these in my fridge right now? My thighs can’t handle any more of these. Yes, I eat them and yes I do my best to work them off but there’s only so much running a girl can do! Yikes.

Totally kicking my own trash at the gym today.

BUT, let me just say that as much as I hate certain workouts, these are the kinds of desserts that make it totally worth it!

Oreo + Cheesecake + Chocolate + Pecans + Caramel = need I say more?

And, the ~~best~~ worst part is you can whip these up in 10 minutes flat! TROUBLE, I tell you! All the oreo cheesecakes I’ve done take about 10 minutes to make and are just as ridiculous too. {Check out my Nutella Topped Red Velvet Oreo Cheesecakes, Chocolate Chip Cookie Dough Filled Oreo Cheesecakes and these Tye Dyed Oreo Cheesecakes.}

Here’s how you make this kind:

Line 10-12 muffin tins with paper liners and oreos. Everything good and holy starts with oreos!

Scrape some room temperature cream cheese into a large bowl and beat it up to get it all loosey goosey. Yes, that is a technical term.

Pour in some sugar and mix that in too.

Then you can stir in the vanilla

and plop in an egg.

Beat this for 30 seconds or so until a smooth cheesecake batter forms. Make sure to scrape the sides and mix again briefly.

Spoon this mixture over the oreos and set aside. I have deeper muffin tins, so I only filled 10. Just be aware!

Now for the topping, chop up some pecans and grab some mini chocolate chips too.

Sprinkle the tops with both and pop into a 325 degree oven.

After 15 minutes or so, the cheesecakes should be set and look a little pouffy. After you cool these to room temperature, they should flatten out. Peel the liners off and refrigerate.

Once they are nice and chilled, grab one

and drizzle lots of caramel sauce over like there’s no tomorrow.

Now DIG in! Hello lover. You taste mighty fine.

These were phenomenal. Loved them to pieces and am scared I’m going to eat the rest single handedly. Send help.

Sincerely,

The Girl With No Will Power and/or Self Control

Individual Oreo Turtle Cheesecakes
yield: 9-12 cheesecakes
Print This Recipe

Ingredients:
12 Oreo Cookies
1-8oz. package cream cheese, at room temperature
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup mini chocolate chips
1/2 cup store bought caramel sauce {use your favorite brand}

Directions:
Preheat oven to 325 degrees. Line a muffin tin with paper liners. Place one oreo cookie in the bottom of each tin and set aside.
In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg and vanilla. Scrape sides and whip again until there are no lumps. Spoon cheesecake batter over oreos evenly. Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with pecans and mini chocolate chips. Bake 15 minutes or until completely set. Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.

dessert