cookies & cream cheesecake cupcakes

How To Make cookies & cream cheesecake cupcakes

• 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.
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