Oreo Cheesecake Cupcakes

Oreo cheesecake = YUM! These little cupcakes are perfect because they’re cheesecake with Oreo chunks in them and even an extra Oreo at the bottom. I love that you can actually see the Oreo at the bottom through these cupcake liners.

This recipe comes from Martha Stewart’s cupcake cookbook and it doesn’t disappoint. These were a big hit which is no surprise. I left my chunks fairly large in the cheesecake batter because that’s how I roll. Feel free to chop yours up smaller if you want. (Sorry for the lack of photos, these were so good we started gobbling them up as soon as they were chilled).


One Year Ago: Brownie Pops

See all of my Week Of Oreo Recipes here.

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Yield: 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 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.

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14 Responses to “Avocado Chocolate Ganache Mousse”

  1. #
    1
    natalie@thesweetslife — January 7, 2014 at 11:08 am

    so there’s no cocoa or chocolate in it whatsoever or is that a typo? wondering how it gets that rich chocolate color! πŸ™‚

    • beantownbaker — January 10th, 2014 @ 10:43 am

      You’re right. Sorry about that – it’s a typo… I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.

  2. #
    2
    Katina — January 7, 2014 at 9:32 pm

    I just discovered your blog after looking up a recipe for Butterbeer πŸ™‚ I love your photos and, most importantly, I want to eat them all! Looking forward to following your blog!

    • beantownbaker — January 10th, 2014 @ 10:43 am

      Glad to have you!

  3. #
    3
    Rima — January 8, 2014 at 1:44 pm

    I believe you have forgotten to add the chocolate part of this recipe.

    • beantownbaker — January 10th, 2014 @ 10:43 am

      You’re right. Sorry about that. I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.

  4. #
    4
    Shannon — January 11, 2014 at 8:21 pm

    i looove chocolate avocado pudding! i make mine with maple syrup and almond butter instead of honey, but i’ll have to try and mix it up from time to time πŸ™‚

    • beantownbaker — January 12th, 2014 @ 2:54 pm

      Oh I’ll have to try it your way too!

  5. #
    5
    Rima — January 12, 2014 at 9:15 am

    Thanks!! Now I gotta try this…. Can’t wait!

  6. #
    6
    web site — January 12, 2014 at 9:46 am

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  7. #
    7
    γƒŠγ‚€γ‚­ γ‚·γƒ₯γƒΌγ‚Ί — February 16, 2014 at 8:54 pm

    Thanks. An abundance of info!

  8. #
    8
    Blanca — February 21, 2014 at 8:18 pm

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    9
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  10. #
    10
    Jeston Hodge — December 25, 2015 at 12:57 pm

    Thanks so much for this recipe! It’s awesome and tastes really good. I wrapped it inside of a dark chocolate shell and they made the most perfect chocolate truffles. Everyone loved them for Christmas! Thanks again.

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