Oreo Cheesecake Cupcakes

Ingredients:

22 Oreos: 16 left whole, and 10 coarsely chopped
2 8-oz packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
  
Directions:
  1. Preheat oven to 275.
  2. Line 16 muffin tins with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to the refrigerator for at least 4 hours. Serve so Oreo is on top.
                         
Coupons

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
 
Copyright © 2024 J&J Foods | Website by Full Media (CS)