It’s good to be home after a quick trip to St. Louis -just in time for this month’s chocolate party featuring mint which I am lucky to have growing in my garden all year long. Once again I created a press box goodie for my son to share with his co-workers and friends. One of my son’s favorite desserts has always been cookies and cream cheesecake-I’m thinking of all the years that his favorite restaurant was the Cheesecake Factory and all the discussions about whether or not anyone had room left for a slice of cheesecake. I’ve made so many brownies and chocolate cookies for the press box over the past 2 years that I thought why not try something a little different that I thought he would like.
These mini cheesecakes using store bought cookies are easy to put together and make a simple make ahead dessert. Who wouldn’t like individual size mint flavored cheesecakes on a dessert tray? I know I’ll be making another batch at my home over the holidays.
December is a busy month for everybody as it is for me too but I plan on sharing a few of my favorite holiday recipes over these last few weeks of the year. Yes, I did say last few weeks of the year-2012 is coming to an end which I never really think about until the day after Christmas. This time of year, more than ever -I want to enjoy my family and friends. Especially this week I don’t want to be too crazed by my to-do lists, if it does’t get done that’s okay…I’ll get to it in January 2013.
Adapted from Cupcakes by Martha Stewart.
- 42 Hint-O-Mint Newman O's cream-filled mint chocolate cookies, 30 left whole and 12 coarsely chopped, from 2 packages
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint flavor, I used Simply Organic Peppermint Flavor
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of sea salt
- Fresh mint leaves for decoration, optional
- Preheat oven to 300F.
- Line standard muffin tins with paper liners.
- Place 1 whole cookie in the bottom of each cup.
- In the bowl of a standing mixer on medium-high speed beat the cream cheese until smooth, scraping down the sides as needed.
- Gradually add the sugar, beat until well combined.
- Beat in the vanilla and peppermint flavor.
- Slowly drizzle in the eggs, beating as you add them.
- Beat in the sour cream and salt.
- Remove the bowl from the mixer and stir in the chopped cookies.
- Divide the batter evenly between the cups, they should be filled just below the top.
- Bake, rotating muffin tins half way, until filling is set, about 22 minutes.
- Transfer muffin tins to rack to cool.
- Refrigerate in the tins, if possible, for at least 4 hours.
- Remove from tins and serve.
- Decorate with fresh mint leaves, if you like