Monday, December 19, 2011

Oreo Cheesecake Cupcakes

Pretty much everyone likes cheesecake and cupcakes. And when you combine the two, you have a definite crowd pleaser, especially with the addition of Oreos.

Cheesecake has a bit of a reputation for being difficult to make, but these cupcakes are simple to prepare - and even easier to eat. In fact, the hardest part is waiting for them to chill after baking!


Oreo Cheesecake Cupcakes
Makes 1 dozen cupcakes
*Recipe from Handle the Heat, via Martha Stewart Cupcakes

18 Double Stuf Oreos (12 whole + 6 crushed)
2 8oz bricks of cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line a standard-size muffin tin with paper liners. Place one Oreo cookie in each liner.

With an electric mixer, beat cream cheese until smooth. Slowly add sugar, followed by the vanilla. Next, add in the eggs, one at a time. Once combined, beat in the sour cream and salt. Finish off by mixing in the 6 crushed Oreos by hand.

Divide the batter between the 12 cupcakes, filling each almost to the top. Bake 22-25 minutes. Allow to cool completely, before transferring to the refrigerator. The cupcakes will need to chill for at least four hours and should stay in the tin until ready to serve.

What's your favorite cheesecake or cupcake recipe?

- ST


  1. I've made these exact cheesecakes before...they are so good! I love how they are portioned controled, too.

  2. Agreed - Although I may or may not have eaten two in one sitting ;)