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Cookies and Cream Cheesecake Cupcakes Recipe

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This recipe for Cookies and Cream Cheesecake Cupcakes is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
42 Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream*
A pinch of salt
Directions:
Directions:
Preheat oven to 275º. Place 1 whole cookie in the bottom of each removeable bottomed space. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla. Drizzle in eggs, a bit at a time, beating until incorporated. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it*s ok if the centers jiggle a little when you tap the pan. Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.

*can use reduced fat oreos, sour cream and cream cheese with little difference.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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