Recipe by: Baked by Rachel
Makes 8 mini cheesecakes Ingredients:
6 oreo cookies, original (not double stuffed)
2 1/4 tsp butter, melted
6oz. cream cheese, softened
1/3C sugar
1 tbsp coffee syrup
1 tbsp flour
1 egg 1C whipping cream
2 tsp caramel syrup, plus additional for drizzling
1/4C brown sugar
Preheat oven to 300 degrees.
In a food processor, pulse cookies until no large chunks remain. Melt butter, spoon 2 1/4 tsp into crushed cookies. Pulse to combine. Set aside. (Alternately cookies may be placed in a plastic bag and crushed with a rolling pin or meat tenderizer.)
In a medium bowl, beat cream cheese until smooth. Add sugar, coffee syrup and flour. Mix until well combined. Finally add egg, mix just until combined and no more. Grease 8 mini cheesecake cavities with nonstick cooking spray (such as Pam for baking). Divide crust ingredients evenly between greased cavities. Press down firmly to create a flat crust. (I use a flat bottom shot glass because it fits perfectly.) Carefully top off crust with cheesecake filling. Using a medium cookie scoop, roughly 2 1/2-3 scoops will fill each. Be sure to not overfill, these should be filled to 1/4″ from the top as they will puff up during the cooking process. Bake at 300 degrees for 15-18 minutes or the center is just slightly jiggly. Cool on a wire rack for 30-60 minutes. Transfer to the refrigerator for 2-4 hours or overnight. Carefully remove cheesecakes from the pan and removing discs from the bottom of each cheesecake. In a small-medium sized bowl add whipping cream, caramel syrup and brown sugar. Beat on high until very thick, approximately 4 minutes. Top off chilled cheesecakes with dollops of whipped cream. Or add whipped cream to a plastic bag fit with a pastry tip or snip the edge off and swirl whipped cream onto the tops of your cheesecakes. Drizzle with caramel sauce. Serve immediately.
No comments:
Post a Comment