OREO CHEESECAKE CUPCAKES
Oreo Cheesecake Cupcakes
- Servings: 30
- 42 chocolate/cream cookies, such as Oreos – 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature and slightly beaten
- 1 cup sour cream
- Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners and place one whole cookie into the bottom of each cup.
Beat cream cheese until smooth with an electric mixer, scraping down the sides of the bowl as needed. Gradually add sugar and beat until fully combined. Add vanilla and beat to combine.
Drizzle in the eggs, a little at a time, beating until incorporated and scraping down the bowl as needed. Beat in sour cream and salt. Gently fold into chopped cookies by hand.
Divide batter evenly among lined cups, filling each one nearly to the top.
Bake, rotating the tins halfway through, until the filling is set, about 22 minutes.
Transfer tins to wire racks to cool completely.
Refrigerate at least 4 hours before serving. I let them sit in fridge overnight.
Makes 30 cheesecakes.
I tried them out on my co-workers first to see how they liked them and they were a hit with them as well! I thought these were a rich tasting dessert but no one agreed with me! They didn't think they were rich at all so maybe it was just the time of morning that I tried one, 6 am! :)