mini oreo cheesecakes

Name: Mini Oreo Cheesecakes
Prep time: 15 min
Cook time: 20 min
Yield: 30
Ingredients: 42 - oreos, 30 left whole and 12 coarsely chopped; 2 pound(s) pounds cream cheese; 1 cup(s) sugar; 1 teaspoon(s) pure vanilla extract; 4 - large eggs, lightly beaten; 1 cup(s) sour cream; 1/4 teaspoon(s) salt

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124 Pinches 1 Photo

Katie Nichols

Thousand Oaks, CA

Updated on Jul 19, 2011

Adapted from Martha Stewart's Cupcakes. WARNING: May be too tasty to resist.

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 30 serving(s)

Ingredients

42 - oreos, 30 left whole and 12 coarsely chopped
2 pounds pounds cream cheese
1 cup sugar
1 teaspoon pure vanilla extract
4 - large eggs, lightly beaten
1 cup sour cream
1/4 teaspoon salt

How To Make mini oreo cheesecakes

Step 1

Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

Step 2

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Step 3

Drizzle in eggs, a bit at a time, beating to combine ands craping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Step 4

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
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