EASY OREO CHEESECAKE BITES
INGREDIENTS
- 36
Oreo Cookies, divided
- 1/4
cup (4 tablespoons) butter
- 4
packages (8-ounces each) cream cheese, softened
- 1
cup granulated sugar
- 1
cup sour cream
- 1
teaspoon vanilla
- 4
large eggs
- 4
ounces semisweet chocolate
- 4
ounces white chocolate
INSTRUCTIONS
- Preheat
the oven to 325°F.
- Line a
9×13-inch baking pan with foil, with ends extending over sides. Finely
crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto
bottom of prepared pan.
- In a
large bowl, beat the cream cheese and sugar with mixer until blended. Add
sour cream and vanilla; mix well. Add eggs, one at a time, beating after
each just until blended. Chop remaining cookies. Gently stir into batter;
pour over crust.
- Bake
the cheesecake for about 35-40 minutes or until the sides are set and the
center is almost set. Cool completely on a wire rack in the pan.
- When
the cheesecake is completely cooled, cover with plastic wrap and
refrigerate for at least 2 hours. When chilled, remove the cheesecake
using the foil overhang and cut the cheesecake into bite-sized pieces.
Place the cheesecake bites on a wax or parchment paper-lined baking tray.
Melt the semisweet chocolate and white chocolate in separate bowls (I use
the microwave on 50% power, stirring frequently). Pour the melted
chocolate into a ziploc bag, one for the semisweet chocolate, one for the
white chocolate. Snip a small corner off the corner of the bag and drizzle
the chocolate over the cheesecake bars. Chill the bars until ready to
serve. Alternately, the drizzled bites can be frozen in an airtight
container for up to a month. Let them defrost in the refrigerator and
serve chilled.
This article and recipe
adapted from this site
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