 | I made these adorable cupcake sized cheesecakes for our girls' weekend to Galveston. They are simple to make and you get to take some aggression out when you crush the cookies for the batter. These were even easier for me because Miss F helped get the cupcake liners ready, she'll do anything for an Oreo cookie reward. The Oreo cookies make a perfect "crust" for the individual cheesecakes, so cute! |
makes 30
42 Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
| Pin It Now! |
1 comment:
These look great! We love oreos. Thanks for sharing. I can't wait to try these.
Post a Comment