Cheesecake: (noun) a dessert which is usually sweetened, can be baked, and is often decadent, usually served as slices from a larger cake and deliciously rich. These cheesecakes are made individually so you have some portion control in addition to all of that original delicious richness of your classic cheesecake (combined with the “kid-in-you” taste of Oreos)!
Rich came home from Lehigh last week (the day before his birthday), poked around the kitchen and then came out to the living room (where I was poking around on WeddingGawker – my newest obsession thanks to my love of FoodGawker combined with my recent engagement!) and said to me “I’m not sure how you managed to do it – but you somehow hid an entire Birthday Cake” I just ignored him (he should get used to a lifetime of that sooner rather than later, right – haha).
The reason he thought a whole birthday cake had magically been hidden was because I had not made him a birthday cake!
…Now just wait a minute before getting all upset with me – it wasn’t that I didn’t make him anything, I just wanted to surprise him without him being able to know beforehand. My large Tupperware was hidden under a few things on the bottom shelf of the fridge with these tasty Oreo Cheesecakes inside.
When he returned from work on his birthday he was welcomed with a delicious smelling house thanks to the Roasted Vegetable Tart. My partner in crime & the best Pocono Wedding Photographer that I know got to take some beautiful photos before digging into his dinner. After dinner I announced to him that I was not a magician and did not hide an entire birthday cake, but had instead just made him a different type of birthday treat. With a smile he gladly bit into one of these perfect individual cheesecakes and with a full mouth, shared his joy at these little cakes which he was thrilled to find also contained an Oreo!
Individual Oreo Cheesecakes
as adapted from All Recipes – a Kraft recipe
- 2 (250 g) packages Cream Cheese, softened
- 1/2 cup sugar
- 2 eggs
- 12 OREO Cookies
Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours.
Enjoy – and if desired, melt chocolate to drizzle over cheesecake & even top with Whipped Cream (but they are perfect as is!)
And I leave you with this, Today’s Question of the Day… How do you surprise those you love?