Cookies N Cream Cheesecake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
42 Oreo cookies (30 whole, 12 coarsely chopped)2 lbs cream cheese1 cup sugar1 teaspoon vanilla4 large eggs (room temperature, lightly beaten)1 cup sour cream1 pinch salt
1 Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
2 With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
3 Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
4 Stir in chopped oreos by hand.
5 Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
6 Transfer tins to a wire rack to cool completely.
7 Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
Number of Servings: 30
Recipe submitted by SparkPeople user SWEEPTHEFLOOR.
2 With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
3 Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
4 Stir in chopped oreos by hand.
5 Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
6 Transfer tins to a wire rack to cool completely.
7 Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
Number of Servings: 30
Recipe submitted by SparkPeople user SWEEPTHEFLOOR.
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 17.3 g
- Cholesterol: 60.6 mg
- Sodium: 269.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.4 g
- Protein: 4.0 g
Member Reviews