Disclosure: This is a post written by me and any opinions expressed are my own. I may or may not have received compensation for my services.
Cheesecake is one of my favorite guilty pleasures! I moved this recipe from my sister site because I will be closing it down. I love to make cheesecake but I find myself having no control over cutting myself a huge piece and grabbing a tall glass of ice cold milk. I like to make these because not only is it portion control for me but it is also portion control for the boys. These are very easy to make and you can even get the kids involved in this one. We had so much fun making these that we ended up a cookie short because someone ate one. *whistles*
I did post this recipe with all regular products but, I did use low fat Oreos, low fat cream cheese and light sour cream. I have made them both ways and it always comes out delicious.
(2) packages of Oreo Cookies
(2) 16 ounce blocks of Philadelphia Cream Cheese, softened
1 cup of white granulated sugar
1 teaspoon of vanilla extract
4 large eggs, lightly beaten
1 cup of sour cream
A pinch of salt
Preheat your oven to 300°
Using an electric mixer, beat the cream cheese on medium speed until mostly smooth
Slowly add in the sugar and beat until it’s well combined
Add in the Vanilla
Place a liner in each of the spaces in your muffin pan
Put one whole cookie in each of the liners
Slowly add in your eggs a little at a time
Beat in the sour cream and salt
Stir in crushed cookies by hand (I put them in a layer instead)
Fill the remainder of your liners
Bake and rotate your pan halfway through the baking process
Chill entire pan for at least 4 hours. (You chill too! You worked hard!
Makes about 24 cheesecakes.
Disclosure: I am moving some recipes from one blog to another. I am sharing this because I made it and love it! Enjoy!