Oreo cookies aren’t known to bake well, already having the crunchified texture that we so desire in a cookies & cream dessert. This recipe, however, is one of the more innovative with said crunchy creamy cookies. I’d give it a whirl if you’re a fan of subdued & simple flavors of cheesecake & oreos, together giving a more sophisticated flavor combo!
Cookies and Cream Cheesecake Cupcakes
Recipe from Handle the Heat via Martha Stewart’s Cupcakes
Makes 30
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
Directions:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 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.
- 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.
- 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.
