Peppermint Cheesecake Cups

Peppermint Cheesecake Cups

from Martha Stewart Cupcakes

Ingredients

• • 22 peppermint Joe Joe's or peppermint Oreos-- 16 left whole, and 6 coarsely chopped

  • 2 8-oz packages cream cheese, at room temperature 

  • 1/2 cup sugar

  • 1/2 tsp vanilla extract

  • 2 large eggs, room temperature, lightly beaten

  • 1/2 cup sour cream

  • Pinch of salt

  • Andes Peppermint crunch or Andes peppermint mints chopped

Instructions

• 1. Preheat oven to 275 F.

  2. Line 16 standard muffin tins with paper liners.

  3. Place 1 whole Joe Joe in the bottom of each lined cup.

  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.

  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.

  6. Beat in the sour cream and salt.

  7. Stir in chopped cookies by hand.

  8. Pour the batter into the prepared tins, filling each almost to the top.

  9. Fill empty muffin tins cups halfway with water

  10. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.

  11. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.