Saturday, August 27, 2011

Cookies and Cream Cheesecake Cups

A few weeks ago I posted the recipe Death By Oreo Cupcakes. Not only were they a huge hit by many of you, but it threw me into a oreo frenzy!  I have been craving oreos/cookies and cream ever since. I found this recipe for a Cookies and Cream Cheesecake Cupcakes. They were pretty good!  I like how pretty they look.  And the oreo in the bottom has become a fun adventure.  It's like 2 desserts in one!

Cookies and Cream Cheesecake Cups

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch or salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

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. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt.

Stir in chopped cookies by hand. 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.

Recipe Comes from Food Snots

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