Oreo Cheesecake Cupcakes
Cheesecake is one of those things I'll never be able to resist. When Oreos are added to the mix I go weak at the knees. Seriously. These little beauts are perfect for easy transportation, and they're the perfect size for a quick bite. And you guys, cheesecake and Oreos. I should just stop writing there. You should be convinced. I mean an entire Oreo cookie is the crust. Duh. No brainer.
I've brought these to tailgates, and other events, and they always get rave reviews. They're wonderfully decadent without being too rich. AND OREOS. OK I'm done. These little guys don't need any further introduction. OREOS.
Oreo Cheesecake Cupcakes
Ingredients
- 42 Oreos (30 left whole and 12 coarsely chopped)
- 4-8oz packages cream cheese, room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 4 large eggs, room temperature, slightly beaten
- 1 cup sour cream
- pinch of salt
Instructions
1. Preheat oven to 275°F. Line cupcake tin with liners, and place an entire Oreo cookie in the bottom of each liner. 2. In a stand mixer, beat the cream cheese until smooth. Gradually add the sugar, scraping down the sides as needed. Beat in vanilla. 3. Slowly and gradually pour in the eggs. Beat in sour cream and salt. Finally, stir in chopped cookies by hand. 4. Fill the cookie-lined cups with the batter evenly. Bake for 25-27 minutes or until the cupcakes are set. Move to wire wracks to cool completely, and refrigerate for at least 4 hours before eating.
Details
Prep time: Cook time: Total time: Yield: 30 Cupcakes