I brought these little sweeties for dessert. I love everything about them: the perfect party portion, delicious flavor (the sour cream really balances the sweetness of the cream cheese perfectly), and that one Oreo is the crust for this little cheesecake. I’m even pretty excited about the way the pictures turned out. Pure contentment with this recipe, I tell you.
I decided to pull off the cupcake liners before serving because I wanted people to know that they were eating a cheesecake, not a cupcake with no frosting. Leave them on if you’d like. I used a little stabilized whipping cream on top with Oreo crumbs, but you could definitely serve these without any ‘accessorizing’. Or, you could do a little ganache drizzle, and I’m quite sure no one would complain. 🙂
These are a MUST make. Bookmark immediately. They’re EASY, and perfect for that holiday (or birthday) party you’ve got coming up.
Cookies and Cream Cheesecakes
- 44 Oreos, 30 left whole and 14 coarsely chopped
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
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 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.
Divide batter among pans.** Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
Makes 36 cheesecakes.
**If you’re like me and only have 2 muffin pans, just bake the cheesecakes in batches. If you’ve got more pans, use them. The cheesecakes might be a little tricky to pull out of the pan while still warm. Using a small offset spatula worked for me. Put the cream cheese filling in the fridge while the first batch bakes.