Ingredients
– 21 chocolate sandwich cookies, 15 left whole, 6 coarsely chopped
– 1 pound (2 8-ounce packages) cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 2 large eggs, at room temperature
– 1/2 cup sour cream, at room temperature
– 1/8 teaspoon salt
– 1 pound full-fat cream cheese
– 2 large eggs
– 21 chocolate sandwich cookies
Instructions
1-Preheat oven to 275 degrees Fahrenheit: Line 2 standard cupcake tins with cupcake liners and place 1 whole chocolate sandwich cookie in the bottom of each lined cup.
2-Using an electric mixer, beat the cream cheese until smooth. Add the sugar and mix until combined. Beat in vanilla, then the eggs one at a time, mixing well after each addition.
3-Stir in sour cream and salt, mixing until just combined. Do not overmix. Fold in the chopped chocolate sandwich cookies.
4-Divide the batter among the lined cups, filling each almost to the top. Bake for about 22 minutes or until the cheesecake is set but still slightly jiggly in the center.
5-Allow the cupcakes to cool completely inside the muffin tins on wire racks. Refrigerate for at least 4 hours or overnight before serving.
Last Step:
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🔥 Baking at 275°F helps prevent cracking and overbaking.
🧁 Use cupcake liners for neat cupcakes and easier cleanup.
❄️ Chill cupcakes for at least 4 hours, preferably overnight, for best texture and flavor.
- Prep Time: 10 minutes
- Chilling Time: 4 hours or overnight
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake