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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This is my take on individual cheesecake cups. I am not a fan of graham cracker crust, so I thought this would be the next best thing. What do you think? Ingredients:
3 pkg cream cheese (softened) |
3 eggs |
3/4 c sugar |
1/2 c sour cream |
1 t vanilla |
24 oreo cookies |
sour cream topping |
1 c sour cream |
1/2 c sugar |
2 t vanilla |
Directions:
1. Preheat oven to 350
2. Line two 12 cup cupcake pans with muffin cups and drop an Oreo into the bottom of each one.
3. Cream together cream cheese, sour cream, sugar and vanilla.
4. Add eggs, one and a time and beat slightly after each addition.
5. Mix until just combine. Do not over mix.
6. Fill cups about 2/3 of the way with the cheesecake batter and bake until the middle is still slightly giggly. About 15 minutes, give or take a couple of minutes depending on your oven.
7. Remove from oven when finished and let cool to room temp and then refrigerate.
8. For Topping:
9. Beat sour cream, sugar and vanilla until sugar is dissolved and refrigerate about 15 minutes to let flavors combine.
10. Remove topping and cheesecakes from refrigerator and top each cheesecake with about 1 T of sour cream topping. Place back in the refrigerator until ready to serve or at least an hour to let set.
11. Enjoy!
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