Cookies and Cream Cheesecake Cupcakes
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| Recipe Rating: | |
| Categories: | Cakes, Cookies, Chocolate |
| Keywords: | cheesecake, Cupcakes, oreos |
| Prep Time: | |
| Cook Time: |
Ingredients
| 42 | oreos, or any other cream-filled cookie |
| 2 lb | cream cheese, room temperature |
| 1 c | sugar |
| 1 tsp | vanilla extract |
| 4 large | eggs, room temperature, lightly beaten |
| 1 c | sour cream |
| pinch | salt |
Pinched by Kolabear_24, and 111 more.
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Directions
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup (30 whole cookies) and chop the other 12 up into medium-sized pieces.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.
Comments
3 comments
Kim Welker
kim1007
Sep 20, 2011
In instructions #3 you say to STIR IN CHOPPED COOKIES BY HAND...you never mentioned anything about where the chopped cookies came from...In instruction #1 you say to take 42 oreos or other cookies and place one each in a muffin tin....where are the chopped cookies coming from???? Please reply!!! Thanks.

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