I love Oreo so much, I love cookies and cream, I love cheese cake. When I first saw this recipe I was madly in love...you can call it a triple LOVE. Do you want to know what the recipe is? It's called Cookies and Cream Cheesecake Cupcakes. Don't you just love the way it sounds? I love it for sure. Not just about the taste, but the size is also perfect. I always love to have bite-size cake. I got this recipe from Handle the Heat. which was adopted from Martha Stewart's Cupcakes. I am sure I'm gonna give this recipe a shot.
Cookies and Cream Cheesecake Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy)
Ingredients:
Ingredients:
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of 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 the sides of the bowl as needed. 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, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
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