Cookies and Cream Cheesecake Cupcakes

When was the first time you had an Oreo?  Scratch that…when was the LAST time you had an Oreo?  Still thinking?  Well then it’s been too long 🙂 .  Oreo and cheesecake sit pretty high on my list of favorite sweet treats, so when I saw a recipe for Cookies & Cream Cheesecake Cupcakes over at Handle the Heat I HAD to try them…and boy oh boy are they good!

The original recipe comes from the GrandMammy of everything domestic – Martha Stewart herself.  Tessa at Handle the Heat suggests halving the recipe (making 15 instead of 30) and unless you’re bringing these to a big party or your day was just THAT terrible, I’d have to agree 🙂 …they can be dangerous if left in the fridge.

The recipe is super easy and can absolutely be made the night before – crucial for busy bees!  Remember to take the cream cheese out of the fridge about 20 min or so before working into the recipe so it can come to room temp (much easier to work with as well).  FYI – I used light sour cream but regular cream cheese – it all evens out right? ;).

Without further ado…

Cookies and Cream Cheesecake Cupcakes
From Martha Stewart’s Cupcakes
Makes 30 (I halved to make 15)


Ingredients

  • 42 Oreo cookies, 30 left whole and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature (four 8 oz. containers)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Directions
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.  Stir 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 25 minutes.

5.  Transfer to wire racks to cool completely.  Refrigerate at least 4 hours (or up to overnight).  Remove from refrigerator just before serving.

Enjoy!

-Christina

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3 responses to “Cookies and Cream Cheesecake Cupcakes

  1. Wow this looks amazing! You’re cordially invited to bring leftovers to my house the next time you make them…anything I can do to help:)

  2. These were INCREDIBLE! Thanks for sharing…can’t wait to read more posts! 🙂

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