FAIL-PROOF VANILLA BEAN CHEESECAKES
The easiest, most delicious way to make cheesecake a fabulous vanilla bean cheesecake! Use muffin tins and golden oreos! They turn out perfect every time.
Yield: 16 individual cheesecakes Prep Time: 8 hours Cook Time: 15 minutes Total Time: 7 hours, 45 minutes
INGREDIENTS:
16 Golden Oreo Cookies
2-8 oz. packages cream cheese, softened at room temperature
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon dried vanilla beans or vanilla bean paste {optional}
2-8 oz. packages cream cheese, softened at room temperature
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon dried vanilla beans or vanilla bean paste {optional}
any desired toppings: chocolate sauce, salted caramel, strawberries, etc.
DIRECTIONS:
Preheat oven to 325 degrees.
Line 16 muffin tins with paper liners. Place 1 cookie in the bottom of each tin to create the crust.
In a large bowl, mix cream cheese and sugar together until combined. Add in eggs, 1 at a time until incorporated. Scrape sides of bowl and mix again. Stir in vanilla and dried vanilla beans. Cheesecake mixture should be thick and smooth. Spoon mixture into muffin tins to cover cookies. Even the tops as best as you can. Bake 15 minutes or until completely set. Cool in muffin tins to room temperature, then transfer to air tight containers and refrigerate until completely chilled {6-8 hours to overnight}.
Remove wrappers, top with any desired garnishes and serve.
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