cookies and cream cheesecakes
This is my kind of recipe!! A delicious, "portion controlled" bite of dessert. Found this on FB, and knew I had to share. My Photos
prep time
cook time
25 Min
method
Bake
yield
makes 30 cheesecakes
Ingredients
- 42 - oreo cookies, 30 left whole; and 12 coarsely chopped
- 32 ounces (2 lbs) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch - of salt
How To Make cookies and cream cheesecakes
-
Step 1Pre 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. -
Step 2Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
-
Step 3Divide 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.
-
Step 4Transfer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes