Oreo Cheesecake Muffins Recipes

EASY PHILLY OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

OREO CHEESECAKE MUFFINS

Steps:

• Position rack in center of oven and preheat to 375 degrees.
• Spray tins with Pam or use paper liners.
• If using silicone muffin tins, spray as directed, then place on a baking sheet.
• Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
• In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
• In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary.
• Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
• Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers.
• Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
• Stir in oreos, using a wooden spoon.
• Stir in flour mixture until moistened.
• Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible.
• Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
• Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
• Bake for 25 minute or until tops are bumpy and speckled golden brown.
• Set pan on a wire rack to cool for 10 minute.
• Gently rock muffins back and forth to release it.
• Remove from pan and let cool 5 min more before serving.
• Cool completely before storing or freezing.
• Will stay fresh at room temp for up to 2 days or frozen for 2 months.

NUTELLA®-OREO® CHEESECAKE

Steps:

• Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
• Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.
• Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.
• Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.
• Slice thinly and serve cold.

OREO COOKIES AND CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
• Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
• Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
• In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
• Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.