Cookies and Cream Cheesecake Cupcakes
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Cookies and Cream Cheesecake Cupcakes
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Ingredients
- 42 cream-filled sandwich cookies 30 left whole, and 12 coarsely chopped
- 2 pounds 4 8-oz packages cream cheese, room temperature (I used 2 low fat and 2 regular)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
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Notes
- Cupcakes should be refrigerated if not eating/serving. They will spoil if left out for a long period of time. These should keep well in the fridge for up to a week (though, the longer they sit, the soggier the cookie gets on the bottom-but it still tastes good!).
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