For as long as I can remember, I have never liked Oreos. They get stuck in my teeth, they have a weird chalky feeling in my mouth, and they are just too sweet. Then, I got pregnant, and all those feeling disappeared. Suddenly I loved chocolate (wasn’t a big fan before), and wanted to eat anything sweet I could get my hands on! It wasn’t until late in my pregnancy I had something Oreo flavored, and I loved it. Flash forward 3 years later, and I don’t really eat Oreos anymore…but, when I saw a recipe for an Oreo Cheesecake Cupcake, I knew I had to make it! First off I love cheesecake, and it seemed like a delicious mix.
So I whipped up these Cookies and Cream Cheesecake Cupcakes and didn’t look back. I always thought it was hard to make cheesecake (it’s not!), so I have never tried it, but boy was I wrong (and totally missing out!). This recipe made about 35 cupcakes for me, but it would depend on how high you fill the wrapper. I just used a standard muffin tin, which allowed a whole Oreo to fit at the bottom. I loved how you could see the Oreo through the bottom of the wrapper too! I had to give a ton of these away, or else I would have eaten them all! Everyone raved about them (even my husband who generally doesn’t like cheesecake!), so I hope you like them as much as we did!
- 42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped
- 2 pounds (4 8-oz packages) cream cheese, room temperature (I used 2 low fat and 2 regular)
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
- 1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. 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.
- 3. Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
- 4. Stir/fold in chopped cookies by hand.
- 5. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through (around 11-12 minute mark), until filling is set, about 22-25 minutes.
- 6. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
- Cupcakes should be refrigerated if not eating/serving. They will spoil if left out for a long period of time. These should keep well in the fridge for up to a week (though, the longer they sit, the soggier the cookie gets on the bottom-but it still tastes good!).
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Recipe from Martha Stewart’s Cupcakes