I decided to make these cupcakes specifically because I had cream cheese already but also because they looked scrumptious and easy to make, which they were. My boyfriend, David, happily chopped the oreos while I mixed the other ingredients. The only unfortunate part of this process was waiting for them to set (4 hours!). DO NOT eat them while they're still warm. Gross. They made for a healthy breakfast this morning. Hey, I put cream cheese on my bagels so this isn't much different, right?
After choppin' and mixin' and pourin' and bakin' and waitin', these little cheesecake cupcakes turned out alright. Two stars because they didn't live up to my cheesecake standards or I made them wrong. Most likely the latter. Like I said, I found the recipe on Pinterest but it was originally from Cate's World Kitchen blog. Picture also.
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
- Preheat oven to 275 F.
- Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
- Place 1 whole Oreo in the bottom of each lined cup.
- Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
- Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream and salt.
- Stir in chopped cookies by hand.
- Pour the batter into the prepared tins, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
- 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.
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