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Cookies and Cream Cheesecake Cupcakes
Servings 30 cupcakes
Ingredients
- 42 cream-filled sandwich cookies 30 left whole, and 12 coarsely chopped
- 2 pounds 4 8-oz packages cream cheese, room temperature (I used 2 low fat and 2 regular)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
Instructions
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1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
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2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
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3. Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
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4. Stir/fold in chopped cookies by hand.
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5. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through (around 11-12 minute mark), until filling is set, about 22-25 minutes.
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6. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Recipe Notes
Cupcakes should be refrigerated if not eating/serving. They will spoil if left out for a long period of time. These should keep well in the fridge for up to a week (though, the longer they sit, the soggier the cookie gets on the bottom-but it still tastes good!).