Individual cheesecakes from Fla. friend
Preheat oven to 275 degrees. Line standard muffin pans with liners. Place 1 whole oreo in each liner. (30 total)
Beat cream cheese at medium speed with electric mixer. Gradually add sugar, beating until combined. Beat in vanilla. Drizzle slightly beaten eggs in a bit at a time. Beat in sour cream and salt.Stir in chopped cookies by hand. Divide batter evenly among 30 lined cups, filling each almost to the top. Bake (rotate pan 1/2 way through) until filling is set - approx. 22 minutes. Once done transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from liners just before serving. These are best when served really cold. You can garnish with whipped cream &/or oreos if desired.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 275 | ||
Calories from Fat: 170 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 282mg | 10 % | |
Potassium 134mg | 4 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 22.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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