Cookies & Cream Cheesecake Cupcakes Recipe

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Cookies & Cream Cheesecake Cupcakes

melinda talbott

By
@melindastalbott

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Rating:

Serves:

6 servings

Prep:

25 Min

Method:

Convection Oven

Ingredients

30
oreo's (24 whole and 6 crushed)
1 lb
cream cheese (2-8 oz) at room temperature
1/2 c
sugar
1/2 tsp
vanilla extract
2 large
eggs
1/2 c
sour cream
1/4 tsp
salt

Directions Step-By-Step

1
Preheat oven to 275.
2
Line cupcake tin with cupcake papers. Place a whole cookie into each paper and set aside.
3
With an electric mixer on medium high beat cream cheese till smooth. Gradually add sugar and beat until combined. Beat in vanilla. Whisk the eggs in a measuring cup and drizzle into cream cheese mixture a little at a time. Beat well and scrape down sides as needed. Beat in sour cream and salt it should be very creamy at this point. Stir in chopped cookies by hand.
4
Divide batter into cups evenly fill almost to the top of cups. Bake on middle rack rotating half way through until filling is set about 22 minutes I set my timer for 11 minutes rotated the baking pan and then set for 11 more minutes. Transfer to a wire rack and allow to cool to room temperature when they reach room temp transfer to the fridge.
5
Refrigerate at least 4 hours or overnight. Remove from pan just before serving. If wanted serve with whipped cream on top with a little crushed cookie.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy