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