Cookies & Cream Cheesecake Cupcakes
Rating:
★★★★★ 1 vote5
Serves:
6 servings
Prep:
25 Min
Method:
Convection Oven
Ingredients
-
30oreo's (24 whole and 6 crushed)
-
1 lbcream cheese (2-8 oz) at room temperature
-
1/2 csugar
-
1/2 tspvanilla extract
-
2 largeeggs
-
1/2 csour cream
-
1/4 tspsalt
How to Make Cookies & Cream Cheesecake Cupcakes
- Preheat oven to 275.
- Line cupcake tin with cupcake papers. Place a whole cookie into each paper and set aside.
- 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.
- 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.
- 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 Cookies & Cream Cheesecake Cupcakes
Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
