Sunday, October 30, 2011

Oreo Cheesecake Cupcakes

     My name is Claire and I am a fool for Oreos.  I'm also a fool for cheesecake and all things cute.  If you are too, then you definitely need to make these.  They are pretty easy, delicious and crowd pleasing.  Most recently I made these for my birthday, which I thought was an excellent choice. I got them from this blog, my only additional suggestions is that they tend to need around 28 minutes. I also would consider these more along the lines of mini cheesecakes rather than cupcakes, but that's just semantics :)

Oreo Cheesecake Cupcakes


Makes 30 cupcakes

1 pkg. oreos (42 cookies - 30 whole, 12 coarsely chopped)
2 lbs. cream cheese, room temperature
1 cup sugar
1 tsp. vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
A pinch of salt


1. Preheat oven to 275 degrees. 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 bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Fold in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 28 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Tips: If you aren't sure whether the cheesecakes have set, jiggle the muffin tins a bit to see whether the cheesecake mixture moves or is solid. These are highly addictive, make sure you're ready to feed a crowd!

1 comment:

  1. These sound amazingly delicious! I will have to wait till I have somewhere to take these to try this recipe or I might eat all of them myself...