Tuesday, April 2, 2013

Cookies & Cream Cheesecake Cupcakes

I love to bring something special & fun for dessert if I am not hosting & when I saw these cheesecake cupcakes, I knew, they were it. They taste like cookies 'n cream ice cream but even better. Oh.so.good. If you are afraid to make cheesecake, do not be afraid to make these- they are easier & a perfect serving size in a little wrapper.

<3 Lishie

Cookies and Cream Cheesecake Cupcakes
from Kuntal's Kitchen
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 lbs. (4 8-oz packages) cream cheese, room temperature
  • 1 c sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 c sour cream
  • Pinch of salt

Preheat oven to 275°F. 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, & 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 & salt. Fold 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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