Cookies and Cream Cheesecakes

Carol Perricone

By
@coolbaker1

This is my kind of recipe!! A delicious, "portion controlled" bite of dessert.


Found this on FB, and knew I had to share.

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Serves:

makes 30 cheesecakes

Cook:

25 Min

Method:

Bake

Ingredients

42
oreo cookies, 30 left whole; and 12 coarsely chopped
32 oz
(2 lbs) cream cheese, softened
1 c
sugar
1 tsp
vanilla extract
4 large
eggs, lightly beaten
1 c
sour cream
pinch
of salt

Directions Step-By-Step

1
Pre heat oven to 275 degrees. Line a standard muffin pan with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla extract.
2
Drizzle in eggs, a little at a time. Beat in sour cream and salt.

Stir in chopped cookies by hand.
3
Divide batter evenly among cookie lined cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
4
Transfer to wire racks to cool completely. Refrigerate at least 4 hours, (or up to overnight). Remove from tins just before serving. Best when served really cold!!

You can garnish with fresh whipped cream and crumbled oreos, if desired.

About this Recipe

Course/Dish: Cakes, Cookies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids