Oreo Cheesecake Cupcakes

As the summer is in full swing and the kids are headed back to school soon, I wanted to share a fun recipe with you with 2 versions a scratch version and an easy version.

  I hope you have fun making these and enjoy sharing them your families.

Scratch Version

Makes 30 (Note: You can halve this recipe, having 30 of these cupcakes in the house would surely be dangerous!

  • Ingredients:
  • 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.

 

EASY Version

Makes 30 (Note: You can halve this recipe, having 30 of these cupcakes in the house would surely be dangerous!

  • Ingredients:
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 1 tub – Ready made cheesecake filling

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 LOW speed or by hand, mix together cheesecake filling and chopped oreos.

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. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

 

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Posted on August 14, 2011, in Recipes, XoXo Ambrelee. Bookmark the permalink. 3 Comments.

  1. These look so good. This looks like a great family recipe.

  2. These look so amazing! Really good idea!

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