Yield: 30 cheesecakes
Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Directions:
Ingredients:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Directions:
- Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
- Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time. 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.
~Dakot
TT:
A friend and classmate of mine brought these to class tonight for our "End of class potluck" that we have every month. They are HEAVEN!! I think I ate 4 of them hahaTT:
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