Friday, February 17, 2012

Oreo Cheesecake Cupcakes

DIVINE!!! I added a dollop of cream on top for looks and seriously a wee bit of heaven on earth! 
Ingredients:


           22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
Instructions
  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

4 comments:

  1. This comment has been removed by the author.

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  2. sorry the last comment didn't make sense. but anyways, these are AWESOME! Sarah made them and brought a few over and I devoured them.

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  3. TOTALLY making these!!!! YUM!

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