12 mini Twix bars, chopped into small pieces (I use the Fun Sizes Twix Bars)
Instructions
Preheat the oven to 275 degrees F.
In a food processor, grind up the Oreos into fine
crumbs. Put the crumbs into a large bowl and add
in the sugar. Mix to combine. Then pour in the
melted butter and mix to coat all of the crumbs
with butter.
Line a cupcake pan with cupcake liners. Scoop a
Tablespoon of the cookie crumbs into each cupcake
liner. Using your hand, press the crumbs down
firmly. Set the cupcake pan aside while you work
the cheesecake filling.
(Sometimes I have some cookie crumb mixture left
over. So if you do too, don’t worry.)
In a bowl of a stand mixer with the paddle
attachment, mix the cream cheese until smooth on
medium low speed, about 3 minutes. With the mixer
on medium low speed, add in the sugar and mix to
combine. Then add in the vanilla extract and mix.
Slowly pour in the lightly beaten eggs and mix
until the eggs are incorporated. Add in the sour
cream and combine.
Chop the mini Twix bars into small pieces. Add
them into the cheesecake batter and gently fold
them in.
Using an ice cream scooper, scoop the cheesecake
batter into each cupcake liner. Bake the cheesecakes
at 275 degrees F for 30 minutes. Chill the
cheesecakes overnight in the refrigerator. Then
enjoy!
Originally Submitted
7/31/2012
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