Monday, June 7, 2010

Oreo Cheesecake Cupcakes

WOW. We never buy oreos because both Dave and I can't resist them. They are one of those things that I never crave, but if they are around then I must eat them. These treats served as a double batch. We used them to celebrate our friend Haven's and Seth's birthdays. I plan on making these again because they were simple and delicious. I just need to make sure I have somewhere to bring them.

This recipe comes from Martha's Stewart Cupcakes, and if you don't own this book-you should. I think it is my favorite recipe collection so far.

Cookies and Cream Cheesecake Cupcakes
(Makes 30 cupcakes)
*42 Oreos-30 whole and 12 coarsely chopped
*2 pounds of cream cheese, room temperature
*1 cup sugar
*1 teaspoon pure vanilla extract
*4 large eggs, room temperature, lightly beaten
*1 cup sour cream
*Pinch of salt

1. Preheat oven to 275 degrees F. 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 sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate, in tins, at least 4 hours (or up to overnight). Remove from tins just before serving.

I made 24 regular size cupcakes and then some minis. Both came out great.

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