Cheesecake + Oreos. What could be better than that?
Making traditional cheesecake can be intimidating. Not this recipe. This is quick & simple with no need for a special pan, just a cupcake mold or pan is all that is required. Moist and delicious, Oreo cheesecake cupcakes are cheesecake-like with a cakey texture.
They are a crowd pleaser - perfect to take to a gathering.
The cupcakes can be frozen for up to 3 months and the recipe is easily halved or quartered.
Oreo Cheesecake Cupcakes
makes 30 cheesecake cupcakes
The cupcakes can be frozen for up to 3 months and the recipe is easily halved or quartered.
Oreo Cheesecake Cupcakes
makes 30 cheesecake cupcakes
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. With the mixer running, drizzle in eggs and vanilla. Beat in sour cream and salt. Stir in chopped cookies by hand.
3. 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.
4. Refrigerate at least 4 hours before serving. Store in the refrigerator up to 1 week.