Individual cheesecakes
Preheat oven to 275 degrees. Line Standard muffin tin w/ paper or tin liners. Place 1 whole oreo in each liner. Beat cream cheese at medium speed with electric mixer. Gradually add sugar beating until combined. Beat in vanilla Drizzle 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- rotating pan 1/2 way through cooking time. Bake until filling is set approx. 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served cold. Can garnish w/ whipped cream and crumbled 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 276.8mg | 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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