Print
Ingredients
Scale
- 1 ½ cups oreo crumbs
- 3 tablespoons melted butter salted or unsalted
- 12 ounces cream cheese softened
- ¼ cup sour cream
- ⅓ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups chopped snickers divided
- Caramel and chocolate syrup for drizzling
Instructions
- Preheat the oven to 350 degrees F and line a standard muffin tin with paper liners.
- In a small bowl, combine the Oreo crumbs and melted butter until mixed thoroughly.
- Add 2 tablespoons of the Oreo mixture to each cupcake liner, pressing down with a small glass or your hands to form the crust.
- Bake the crusts for 8 minutes and then remove from the oven to cool.
- Using an electric mixer on medium-high speed, blend the cream cheese and sour cream until smooth.
- Mix in granulated sugar, flour, and vanilla extract until well combined.
- Incorporate the eggs into the cream cheese mixture one at a time until fully mixed in.
- Fold in 1 cup of the chopped Snickers into the mixture.
- Fill each paper liner about ¾ full with the cheesecake filling.
- Return the baking pan to the oven and bake for 15 minutes.
- After baking, turn off the oven and keep the door closed for 8 minutes; then crack it open and cool for an additional 5 minutes.
- Move the cheesecakes to a wire rack and top each with the remaining chopped Snickers.
- Once at room temperature, refrigerate the cheesecakes for 1-2 hours to set before serving.
- Drizzle with caramel and chocolate syrup before serving.
Notes
For best results, ensure cream cheese is softened; this achieves a creamy consistency in the mixture.
Try using different candies instead of Snickers to mix up flavors!
Make them ahead of time; these cheesecakes can be made a day before serving.
- Prep Time: 20 minutes
- Cook Time: 160 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 249
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg