Low(er) fat Mini Oreo Cheesecakes :)
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- 2 lb
- light (not fat free) cream cheese
- 1 c
- 1 tsp
- 4 large
- eggs, room temperature, lightly beaten
- 1 c
- light (not fat free) sour cream
- 1 pinch
- oreo cookies, left whole
- oreo cookies, coarsly chopped
1Preheat oven to 275 degrees. Line cupcake pan with paper liners. Place one whole cookie in the bottom of each liner.
2With an electric mixer, beat cream cheese on medium speed until smooth. Gradually add sugar, and beat until combined. Beat in vanilla
3Drizzle eggs in, a little at a time. Scrape sides of bowl as needed. Add in sour cream and salt and beat together. Stir in chopped cookies by hand.
4Divide batter among the cookie-lined cups. Fill each one almost to the top. Bake about 22 minutes, rotating pan once, until filling is set.
5Transfer to wire racks to cool completely. Refrigerate at least 4 hours before serving.