| Recipe to Print-Mini Cookies and Cream Cheesecakes - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Mini Cookies and Cream Cheesecakes - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
36 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
275 |
Approx. Cost/Serving: |
$0.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
3, 12-cup muffin tins, cupcake papers |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 275 degrees. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner (36 total). Chop remaining 12 oreos.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups using a large disher, filling each almost to the top.
Bake 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.
Best served really cold. |
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