This was one of the most easy dessert recipes out there I whipped them out yesterday afternoon after Larry and I went food shopping.
Super impressed with the results. Freakin' phenomenal.
(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)
21 Oreos, 16 left whole, and 5 crumbled by hand
2 8-oz packages cream cheese, at room temperature or microwaved slightly
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Preheat oven to 275 F.
Line 12 standard muffin tins with paper liners. I had to whip out a 2nd muffin tin to fit the extra 4 (with liners), luckily both tins fit side by side on the same oven rack.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in crumbled cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
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