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Cookies and cream cheesecake cupcakes Recipe

   
 

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     Cookies and cream cheesecake cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12 cupcakes
Preptime   20 min

Ingredients
(Have made, half the ingredients of the recipe)
30 whole (24 whole and 6 crushed)
2 cream cheese 8 oz each at room temperature (use Philadelphia light)
1/2 cup sugar
1/2 teaspoon vanilla essence
2 eggs
1/2 cup sour cream (used Greek yogurt senza grassi)
1/4 teaspoon salt
 

Instructions
Line cup cake tin with cup cake liners. Place a whole cookie into each cup liner, put aside. With the mixer on medium speed beat cream cheese till smooth. Gradually add sugar and beat until combine, add vanilla essence. Whisk eggs in a measuring cup and drizzle into the cream cheese mixture little at a time. Beat in sour cream and salt, it should be very creamy at this point. Stir in the chopped cookies by hand. Divide batter into cups evenly, fill almost to the top of the cups. Bake middle shelf rotating half through until filling is set, about 22 minutes. I set my time for 11 minutes rotating the baking tin and then set for 11 minutes more. Bake on 135c. Transfer to a wire rack and allow to cool to room temperature. After, put them in fridge at least 4 hours or over night. Remove from paper cup before serving. You can serve it with whipped cream on top and crushed cookie. Taste so good! Enjoy --)
Serving Suggestions
At teatime, after lunch or after dinner


Originally Submitted
1/25/2015





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