This is family favourite and is a special treat Brent makes with love every year for Rilla and Auntie Gayle on their birthdays. Definitely not vegan or allergy safe for M or B!
Makes 20 large individual cupcakes
Crust Ingredients:
30 double stuff oreo cookies
1/4 cup melted butter
Filling Ingredients:
4 x 250 g packages cream cheese, softened at room temp
1.5 cups granulated sugar
5 eggs, room temp
1 cup Kahlua liqueur
1 T vanilla
1/2 cup white chocolate chips
Can of whipped cream
Instructions:
Crust:
- Process oreo cookies in food processor until it is a fine crumb consistency. Mix with butter.
- Divide evenly into 20 servings, pressed into the bottom of large silicone muffin tray cups, and up the sides one inch.
- Place trays on baking sheets and bake crust at 325 degrees Fahrenheit for 7-10 minutes.
Filling:
- Beat room temperature softened cream cheese with electric mixer until smooth. Add sugar in gradually, continue mixing. Add eggs one at a time, continue mixing.
- Add in Kahlua & vanilla, and blend.
- Sprinkle the white chocolate chips on the baked crust. Spoon filling on top.
- Place a pan of water on bottom rack of oven while baking to keep cake moist.
- Bake cupcakes in oven preheated to 325 degrees, approximately 40 minutes or until puffed, springy in centre, and golden brown.
- Turn the oven off, prop oven door open, and let cheese cake cool slowly in the oven for about 30 minutes. Tastes best when left to cool in the fridge for at least 24 hours before serving.
- Serve with whipped topping on top.
- Leftover individual size pieces freeze well. Thaw in fridge overnight before eating.
Plum Hill 