2 pounds cream cheese, room temperature 1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt
1. Preheat oven to 275
degrees.
2. Line standard muffin
tins with paper liners. Place one whole cookie in the bottom of each lined cup.
3. With an electric mixer on medium-high speed, beat cream cheese until
smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat
until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine
and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
Stir in chopped cookies by hand.
4. Divide batter evenly
among cookie-filled cups, filling each almost to the top. Bake, rotating tins
halfway through, until filling is set, about 22 minutes.
5. Transfer tins to wire
racks to cool completely. Refrigerate in tins at least 4 hours or up to
overnight. Remove from tins just before serving. 
No comments:
Post a Comment