Sunday, August 16, 2009

Cookies and Cream Cheesecake Cupcakes

I really cannot rave enough about the book Martha Stewart's Cupcakes. There are many amazing recipes in it. This is the first one I have made, and I have a huge list of others I will try. I personally do not eat cheesecake, but these got rave reviews from the many people who I shared them with. I plan on making them again soon!

Here is the recipe, from Martha Stewart's Cupcakes:
42 Oreos (30 whole and 12 coarsely chopped) - I chopped about 20! :)
2 pounds of cream cheese, room temperature
1 cup of sugar
1 teaspoon vanilla extract
4 large egges, room temperature, lightly beaten
1 cup of sour cream
1 pinch of salt

1. Preheat oven to 275 degrees. Line 30 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. 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 sides of the bowl as needed. Beat in sour cream and salt.
4. Stir in chopped cookies by hand.
5. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Cool completely in tins. Refrigerate (in tins so they don't lose shape) for at least 4 hours, or up to overnight. Remove from tins just before serving.

1 comment:

  1. I was just looking at this recipe yesterday as I thumbed through the cookbook. They look so yummy, and your pictures look just the way they do in the book! I'm definitely going to have to make these.