I know have told you my sad and woeful tale before, but I will share it again because I like to whine about it. I was put on a fat restricted diet a few months back after having a pancreatic attack. Since then, I have had to give up a lot of my favorite foods. I am restricted from eating refined flours and grains which sadly means most baked goods. That doesn’t mean I don’t like making yummy treats for my family. I found this recipe on Pinterest, but no longer know who the original source was. I have made this recipe a few times for house parties and gatherings and they have always been a hit. I have to admit I have sneaked a taste and they are amazing.
Cookies and Cream Cheesecake Cupcakes
42 Oreos, 30 whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese (softened)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as you go. Gradually add sugar, and beat until combined. Beat in vanilla.
Pour in eggs slowly, beating to combine and scraping down the sides of the bowl. Beat in sour cream and salt. Stir in the chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Up next… I try my hand at extreme pumpkin carving.