PEPPERMINT OREO CHEESECAKE CUPCAKES
This recipe makes 30 cupcakes.
INGREDIENTS:
42 mint-flavored cookies and cream sandwich cookies - 30 left whole, and 12 chopped
2 lbs cream cheese, room temperature (reduced fat is fine)
1 cup sugar
1 tsp vanilla extract or peppermint extract (or half and half!)
4 large eggs, lightly beaten
1 cup sour cream or Greek yogurt (low fat is fine)
pinch of salt
Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 cookie in the bottom of each cup. With an electric mixer on medium-high speed, beat the cream cheese until   smooth, scraping down the sides of the bowl as needed.  Gradually add   the sugar, and beat until smooth.  Beat in the vanilla or peppermint  extract, then drizzle in  the eggs.  When well combined, mix in the sour  cream and salt.  Stir in  the chopped cookies by hand. Divide the batter evenly among the muffin tins, filling each one almost   to the top.  Bake, rotating tins halfway through, until the filling is   just set, about 22 minutes. Transfer the tins to wire racks to cool completely, then refrigerate (in   tins) at least 4 hours.  Remove from tins just before serving. · #cupcake #christmas #oreo #food #christmas food #delicious #dessert #recipe #dessert recipe

PEPPERMINT OREO CHEESECAKE CUPCAKES

This recipe makes 30 cupcakes.

INGREDIENTS:

  • 42 mint-flavored cookies and cream sandwich cookies - 30 left whole, and 12 chopped
  • 2 lbs cream cheese, room temperature (reduced fat is fine)
  • 1 cup sugar
  • 1 tsp vanilla extract or peppermint extract (or half and half!)
  • 4 large eggs, lightly beaten
  • 1 cup sour cream or Greek yogurt (low fat is fine)
  • pinch of salt

Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 cookie in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla or peppermint extract, then drizzle in the eggs.  When well combined, mix in the sour cream and salt.  Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours.  Remove from tins just before serving.

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