mini oreo cheesecakes

Mini Oreo Cheesecakes

 

Ingredients

 

42 cream filled oreos (30 left whole and 12 coarsely chopped)

2 pounds cream cheese at room temperature

1 cup sugar

1 teaspoon vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

A pinch of salt

 

Method

 

• Preheat oven to 275
• Arrange standard muffin tins with paper liners and place one whole cookie in the bottom of each lined cup
• With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed
• Gradually add sugar and beat until combined
• Beat in the vanilla
• Drizzle in eggs, a bit at a time, beating until combined
• Beat in sour cream and salt
• Stir in chopped cookies by hand
• Divide batter evenly among the cookie-filled cups, filling each almost to the top
• Bake, rotating tins halfway through, until filling is set, about 22 minutes
• Cool completely, then refrigerate in tins at least 4 hours (or up to overnight)
 

{recipe credited to Martha Stewart's Cupcakes:  175 inspired ideas for everyone's favorite treat}

 

 

I made these over the holidays and they were wonderful.  They are just the right amount of creamy and crunchy!  Enjoy!