Oreo Cheesecake Cupcakes

Ever since mom first tried out this recipe a few years ago, I’ve been hooked! (Especially because they have whole oreos at the bottom!) We usually make them during the holiday season, but now I think we should have them all year round. It’s so simple to whip up! Honestly, it’s just the waiting that’s most difficult for me because they need hours to cool in the fridge after they’ve been baked. Heehee. This is the batch we made last week for a Christmas party. Give it a try! :)

Recipe (from Martha Stewart’s 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.