oreo cheesecake cupcakes

Oreo cheesecake in cupcake form. Yes please! This recipe couldn’t have been easier since there are only a few ingredients and for the bottom ‘crust’ you just throw an oreo in there, brilliant! This recipe makes a boat-load, but trust me people will gobble them up.

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Ingredients
42 Oreos, 30 left whole, and 12 coarsely chopped
2 lbs (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Servings: 30
Prep/Cooking Time: 45 Minutes

Preheat oven to 275Β°F. Then line muffin tins with paper liners and place one whole cookie in the bottom of each lined cup.

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Next, beat cream cheese in an electric mixer on medium high speed until smooth, scraping down sides of bowl as needed.

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Gradually add sugar, and beat until combined. Then add in the vanilla and mix well.

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Beat the eggs then pour into the mixture slowly, beating to combine and scraping down the sides of the bowl as needed.

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Beat in sour cream and salt then stir in chopped cookies by hand.

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Divide batter evenly among cookie-lined cups, filling each almost to the top.

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Bake, rotating pan halfway through, until filling is set, about 30 minutes. Then transfer to wire racks to cool completely. Finally refrigerate at least 4 hours (or up to overnight) before serving. I got this recipe from this great blog, Handle the Heat.

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