When is a cupcake sort of not a cupcake? When it is really cheesecake!
I have never been a big fan of making a real cheesecake from scratch mainly because making the graham cracker crust is a messy pain. The beauty of these mini cheesecakes…I mean cupcakes…is the Oreo cookie is the crust! Perfection!
I made these recently and people were fighting over them. They are just that awesomely divine. The recipe is from Martha Stewart and the photos are courtesy of 52 Cupcakes. Yes, this is exactly what these creamy, delightful mini cheesecakes look like. Here’s a warning, the recipe really does make 30 cupcakes. If you don’t have 30 people to share these with, you will want to eat them all. You will. I’m thinking of trying to halve the batter next time. Don’t say I didn’t warn you.
Oreo Cheesecake Cupcakes
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds 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
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 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.