This is how my minor obsession (Ok major obsession) with mini cheesecakes and using a whole Oreo as the crust started. First a little back story, I always buy all the limited edition Oreos and eat one (yes just one!!!) and I give the rest to Liam to enjoy. I’m not a big sweets person and always go for bread over sugar. As I was eating my one Oreo I knew Liam would not like them so I was trying to figure out what to do with the rest and I came up with the brilliant idea of mini cheesecakes. Now on to the hard part, I had never actually made a cheesecake before. Kris is the baker in the family and I am the cook but seriously how hard could it be if Kris can do it.
I tried a couple different recipes and my friends and family were the taste testers, none of them complained. There were no failures only learning opportunities and after some experimenting I think I have perfected my recipe and so far everyone enjoys them. Now don’t get me wrong I will always think of ways to change it and make it better because I really can’t help myself!
This is the first of many different recipes using Oreos, so far I have made a Nutella one, peanut butter with blackberry compote, peppermint and many more to come.
If you can’t find the limited edition apple pie Oreos don’t worry you can use the vanilla ones and they are still delicious. Same with the apple, use whatever you have on hand. I have used granny smiths because it was the only apple I had on hand and I was not about to go to the store for one apple.
I hope you enjoy them as much as everyone else does!
Recipe
Mini Apple Pie Cheesecakes with Caramel
Ingredients:
Crust
Apple Pie Oreos one package (if you can’t find the apple pie ones use vanilla)
Cheesecake Filling
16 ounces cream cheese-softened
½ cup sugar
½ cup sour cream
2 eggs
½ teaspoon vanilla
Apple Topping
1 large apple diced (I use Honeycrisp or Fuji)
1 Tablespoon butter
1 Tablespoon sugar
¼ teaspoon cinnamon
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with liners and put Oreos on the bottom
2. Saute diced apples on medium heat with butter, sugar and cinnamon. Stirring occasionally. While the apples cook make the cheesecake filling.
3. In a stand mixer combine the cream cheese and sugar on medium speed until smooth, scraping down the sides as needed.
4. Once mixture is smooth add vanilla and sour cream. Start mixer on low and add one egg at a time until all ingredients are combined.
5. Remove sautéing apples from heat and let cool while you fill cupcake liners.
6. Spoon a heaping tablespoon of cheesecake filling on top of the Oreo (should be about ¾ full) Top with about a tablespoon of the apple mixture
7. Bake at 350 for 20 minutes or until toothpick comes out clean
8. Cool for about 30 minutes then top with caramel sauce. Continue to cool on wire rack until completely cooled then refrigerate for at least 4 hours before serving.