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
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1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
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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.
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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.
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4. Stir/fold in chopped cookies by hand.
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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.
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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
dogsmum says
Oh these sound so good! Will certainly make them but most probably half the amount. Re the sugar, did you use granulated or icing/powdered?
Allyson says
I used regular sugar!
Ana Fernandez says
I need to think a vegan version of this now, they look great!
Allyson says
Let me know if you try it out vegan style! I would love to add some amended ingredients to make it vegan friendly!
Winnie says
These are absolutely wonderful!!
I’ve just made similar cupcakes (different recipe though)
Oreo and cheesecake – winning combination 🙂
Allyson says
Thanks, Winnie!!
Natasha Hoover says
This is such a cool idea! I don’t really eat sweets much, either, but I’ll have to keep these in mind the next time I’m in the mood!
Allyson says
I definitely separate sweets and cheesecake in my head 🙂 These cupcakes really weren’t too sweet, which I think is part of the reason I liked them so much! I hope you try them 🙂
Marilyn says
These look absolutely yummy! Thanks for sharing!
Allyson says
Thanks!!!
Vera Zecevic – Cupcakes Garden says
Cheesecake and Oreo! Yes, please!
now at home mom says
Oh! These look amazing! they look so delicious! 🙂 Allyson, I’m really impressed with these & your pictures are gorgeous! 🙂
Allyson says
Thank you!! I have been trying to step up my pics lately, so it’s nice that you notice!!
now at home mom says
🙂 it’s working very nicely! you are doing great!
organized31 says
You had me at Oreos and cheesecake sealed the deal! I’d love if you’d come and share at Inspire Us Thursday at Organized 31. http://organized31.blogspot.com/2013/06/inspire-us-thursday-link-party-3.html
Allyson says
Thanks! See ya there!
Jill says
You are killing me! I am trying to avoid desserts this summer but I might have to try this!
dogsmum says
Mine are in the oven! 🙂
dogsmum says
Ok, they’ve only been in the fridge for about 3 hour’s but……..DIVINE! Yep, that’s what they are!! Thanks Allyson xx
Allyson says
Yay!! I may have tried some a bit early too 🙂
Allyson says
I hope you do! Let me know how you like them!!
do8urself says
Just from the looks of it, it’s already a winner. This sound so easy to make Allyson.
I would like to thank you for joining the Pin It Monday Hop Pinterest Party.
Judy
Pursuit Of Functional Home
Hannah says
About how many does this make?
Allyson says
About 30
Alaya says
I feel the same way about Oreos. Too sweet and chalky! but these look delish! Will be trying those one day!
Niki says
Yum!! What could be better!!!
miriam says
Oh oh I found something new for the kids!!! Thanks for sharing
POFH (@pofh1) says
Hi Allyson,
Miriam of My Adventures with my 2 Kids (Co-host) favorited this post and you will be featured in our Top 10 on Saturday, June 22. Please watch out for it. Thank you for sharing and joining the Pin It Monday Hop. See you soon.
Judy
Pursuit Of Functional Home