Oreo Upside Down Mini Cheesecake

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 PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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Oreo Upside Down Mini Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 19

    OREO Cookies, divided

  • 2

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • ½

    cup sugar

  • ½

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • ½

    tsp. vanilla

  • 2

    eggs

Directions

HEAT oven to 350°F. PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside. 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. BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.


Nutrition

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