OREO Upside-Down Mini Cheesecakes
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 20 min
- Cook
- 4 hr total (includes chilling)
Ingredients
- 19 Oreo cookies, divided
- 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 cup Breakstone’s or Knudsen Sour Cream
- 1/2 tsp. vanilla
- 2 eggs
Steps
- Heat oven to 350°F.
- Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
- Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
Notes
Kraft Kitchens tips: Make Ahead — wrap each cheesecake with foil, place in freezer-weight resealable plastic bag, freeze up to 3 weeks; unwrap and refrigerate 4 hours or until thawed before serving. Variation: prepare using Philadelphia Neufchatel Cheese and Breakstone’s Reduced Fat or Knudsen Light Sour Cream.