By: Natalie
Purcel
Despite my best efforts to avoid the evil Girl Scout
army this year, I ended up with a couple boxes of Tagalongs hanging out in the
pantry anyway. I hadn’t opened them yet because… well, I know what happens when
I open a box of Girl Scout cookies.
Those “servings” on the side of the box? Lies.
So I was left with a problem to solve: how do I open
the box of cookies without immediately inhaling all of the contents and
collapsing into a pile of self-loathing on the floor?
My solution? Chop up all the cookies and divide them
between another bite-sized treat… Thus, the mini Tagalong cheesecake was born.
In the end, you really just end up eating a bunch of delicious cheesecake bites
filled with Girl Scout cookies. Sigh, it’s the thought that counts.
Mini Tagalong Cheesecakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 21 cheesecakes
Ingredients
1 pound cream cheese, softened
2/3 cup granulated sugar
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream, room temperature
1 cup peanut butter (not “all natural”, I use Jif)
2 teaspoons vanilla extract
1/4 teaspoon salt
1 box Tagalongs, coarsely chopped** (or 1.5 cups
mix-ins of your choice)
21 whole Tagalongs* (see note below)
Directions
Preheat oven to 275 degrees and line standard muffin
tins with paper liners. Place 1 whole cookie in the bottom of each liner* (see
note below)
In a small bowl, gently beat eggs with vanilla
extract, set aside.
In a large bowl or stand mixer with paddle
attachment, beat the cream cheese until smooth, scraping down the sides of bowl
as needed. Add peanut butter and continue beating until incorporated.
Gradually add sugar and continue beating until
combined, scrape down sides of the bowl.
Drizzle in egg mixture, a bit at a time, beating
until incorporated. Add sour cream and beat until combined.
Scrape sides and bottom of the bowl and stir in
chopped cookies by hand.
Divide batter evenly among cookie-lined cups,
filling each almost to the top. Bake about 22 minutes, or until filling is set.
Outsides should be stiff but it’s ok if the centers jiggle a little when you
tap the pan.
Transfer to wire racks to cool completely.
Refrigerate uncovered for at least 4 hours or overnight.
Serve with whipped cream, drizzled chocolate, and
additional chopped cookies.
Notes:
*For the “crust” you can use a cookie of your
choice. I used a second box of Tagalongs for the first 16 and then used Oreos
as needed for the rest.
**You could use 1.5 to 2 cups of any mix-ins for
these cheesecakes — chopped peanut butter cups or chocolate/peanut butter chips
would also be great.
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