As a fan of cheesecake, I never pass up a great recipe. Easy is best, and this is no exception. Plan ahead though, as with most cheesecakes, they require an overnighter before serving.
- 1 package Oreo’s©
- 3 8oz packages Cream Cheese, room temperature
- 3/4 cup granulated sugar
- 3/4 tsp vanilla
- 3 large eggs
- 3/4 cup sour cream
- pinch of salt
- 24 cupcake liners
Line cupcake pans with liners. Heat oven to 275°. Place 1 whole cookie in the bottom of each liner. Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla. Beat in eggs one at a time until well incorporated. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate overnight.
** I served with a squirt of whipped cream on top and additional cookie crumbs.
Makes 24 cheesecakes.
NOTE: Fill them up almost to the very top. I used a 1/4 measuring cup and it worked out perfectly. They may puff in the oven, but they don't rise.
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