Continuing my love affair with all things Oreo (or fake, off-brand Oreo, as the case may be) I tried these Oreo cupcakes for our recent pizza party. I combined a favorite plain cheesecake recipe with a Martha Stewart “cupcake” recipe, and the result was fantastic (if I do say so myself). They only resemble cupcakes in shape — they could more accurately be described as mouth-watering mini-cheesecakes with Oreo tops and bottoms!
I did have some issues with the cheesecake sticking to the wrappers. I’m not sure if they needed to bake longer (and set more), or if I just have crummy wrappers, but hopefully you won’t encounter the same. They’re too good not to make!
Adapted from Martha Stewart’s Cupcakes
Makes 16 Cupcakes (note the small yield — I halved the recipe)
Supplies:
4 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
1/4 cup plus 2 tablespoons milk
2 eggs, room temperature
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
16 whole Oreos
10 coarsely chopped Oreos, about 6 for filling and 4 for topping
1. Preheat oven to 300. Line muffin tins with liners and place a cookie in the bottom of each liner.
2. In a large bowl, mix cream cheese with sugar until smooth.
3. Blend in milk and then add eggs one at a time, mixing just enough to incorporate.
4. Mix in sour cream, vanilla and flour until smooth.
5. Stir in 6 chopped cookies.
6. Pour filling into cupcake liners, filling almost to the brim (the finished product looks prettier when full, and the cheesecake hardly rises).
7. Sprinkle the remaining cookie pieces on top of the cupcakes.
8. Bake until filling is set, about 22 minutes. Transfer to wire racks to cool. Refrigerate in tins for several hours, or overnight.
