OREO Upside-Down Mini Cheesecakes
Time4h
Makes12 servings
Ingredients
- 19 OREO Cookies, divided
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ½ tsp. vanilla
- 2 eggs
Putting it together
- 1.Heat oven to 350°F.
- 2.Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
- 3.Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
- 4.Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
- 5.Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
Tips and Tricks
Make Ahead:Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
Variation :Prepare using Neufchatel cheese and reduced-fat sour cream.
Nutrition Information
| Calories: | 280 |
| Total fat: | 19g |
| Saturated fat: | 10g |
| Cholesterol: | 90mg |
| Sodium: | 240mg |
| Total Carbohydrate: | 23g |
| Dietary fiber: | 1g |
| Total sugars: | 17g |
| Protein: | 4g |
| Calcium: | 6% DV |
| Iron: | 4% DV |