Thursday, April 11, 2013

Oreo Cookies & Cream Cheesecake Cupcakes

Oops, I did it again. 
Blog surfing created THIS in my kitchen...
If it looks incredible, then I'm gonna make it!
1 pkg Oreos, divided (12 coarsely crushed and 27-30 WHOLE)
2 lbs. cream cheese at room temperature
1 cup sugar
1 tsp. Vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream (NOT fat free)
pinch of salt
Preheat oven to 275 degrees.
Line muffin tins with paper liners.
Place one cookie in the bottom of each liner.
In the bowl of a stand mixer, beat cream cheese at medium speed, until smooth.

*****Be sure to SCRAPE all the sides of the bowl after you add each ingredient.
Gradually add sugar until combined. Beat in vanilla. 
Add eggs, one at a time, making sure EACH one has had the time to incorporate and mix into the batter.
Beat in sour cream and salt.
Coarsely crush the cookies.
Add to batter.

Stir in crushed cookies by hand.

Divide the filling among the cups
Filling them to the top.
Bake until set, about 22 minutes, rotating pans halfway through baking.

Transfer to a wire rack and cool for about 15 minutes.
Then, refrigerate for 4 hours.
These will prove to be another hit in your house!


Stacey said...

Those look AWESOME!

Stacey said...
This comment has been removed by a blog administrator.
Josh and Megan said...

Thanks Stacey!!! They are divine!!!!

city said...

thanks for share..

Josh and Megan said...

You are very welcome! Enjoy!