Ingredients
Scale
- 15 whole pumpkin Oreos
- Remaining Oreos, crushed
- 2 packages of cream cheese, softened
- 2 room temperature eggs
- 1/2 cup of sour cream
- 1/2 cup of white sugar
- 1 teaspoon of vanilla
- 1/8 teaspoon of salt
Instructions
- Line 15 muffin tins. Place a whole Oreo in the bottom of each one.
- Preheat the oven to 275 degrees.
- Beat the cream cheese until smooth. Add the sugar and beat until combined. Add the vanilla then one egg at a time. Stir in the sour cream and salt. Beat until just blended. Fold in the Oreo bits.
- Fill each muffin tin with the batter. Each tin will be quite full.
- Bake for 22-25 minutes or until set. Cool in the pan then chill in the fridge for at least 4 hours before serving.