The treats have been made, the party was thrown, the drinks were imbibed and then slept off. Time for trick or treaters!
But first, some pumpkin carving.
Isn't my husband a hottie? Needs a shave, though. :o)
One of the other desserts that I made for last night's party was Trick or Treat Cheesecake Cups. You think you're getting traditional orange colored cheesecake. You unwrap the little guy and bite into it. Bam! Tricked you! The bottom is an Oreo cookie! What a treat!
OK, done with the cheesiness. But these little cups aren't! (Because they're cheesecake . . . hahahaha . . . )
I found this recipe a few weeks ago, and it's been an open tab in my browser ever since. Needless to say, after 10 days of pretending to ignore it in mouth watering anticipation, I was very excited to be able to make them. I wasn't disappointed. This is a rich cheesecake and the added texture of the Oreos adds some great balance. I highly recommend these; they're really easy to make, and you could probably personalize them with other holidays, like Christmas or Easter.
Trick or Treat Cheesecake Cups
1 package Halloween Oreos
1 pound reduced fat cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs, beaten
1/2 cup sour cream
Orange food coloring
Line a cupcake pan with liners, and in each liner lay down 1 Oreo. (I got 16 out of this recipe.) Beat the cream cheese until smooth, then add in the sugar and beat until smooth. Add the vanilla and eggs, then sour cream. Once the mixture is completely combined, add the orange food coloring (or a combination of red and yellow). Crush 6 of the remaining Oreos and fold into the mixture. Eat the rest of the cookies. Fill each cupcake well nearly to the top with the cheesecake batter. Bake at 275 for 25-30 minutes, until the centers are set. Allow to cool. Refrigerate until ready to eat.