I mean… if you love oreos…
and you love cheesecake…
but who doesn’t love that? 🙂
I am a huge cheesecake fan. I don’t eat it very often, but when I do… I fall in love every single time. Don’t you? Oreos… oh I can’t keep them in my house. You would think it would be the 8 kids that devours them, but it is me that has the problem. I can’t just eat one (or 2 or 3) oreos. I just love them, so this easy mini oreo cheesecake recipe is simply fabulous!
INGREDIENTS
- 16 Oreos: (12 left whole, and 4 chopped/crushed)
- 2 – 8oz packages cream cheese (can use ⅓ less fat for a lighter version),
- bring to room temperature
- ½ cup sugar
- ½ tsp vanilla extract
- 2 large eggs, room temperature, lightly beaten
- ½ cup sour cream (can use light sour cream for a lighter version)
- Pinch of salt
INSTRUCTIONS
- Preheat oven to 275 F.
- Line 12 muffin tins with paper liners. I Love these rainbow foil cupcake liners. Place 1 whole Oreo in the bottom of each tin.
- In a large bowl combine the cream cheese with the sugar (add gradually) and vanilla while continuing beating.
- Next add the in the beaten eggs, scrapping down the sides if needed.
- Add the sour cream and salt to the cream cheese mixture.
- Finally, add the chopped cookie pieces by stirring them in by hand.
- Pour the batter into the prepared tins, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes.
- Let them cool in the tins for about 15 minutes before transferring them onto a plate.
- Put them in a refrigerator for at least 4 hours before serving. You can also put in the freezer for a quicker setting time.
thanks done share recipes to : https://www.eatingonadime.com/oreo-cheesecake-recipe/