Oreo Cheesecake Cupcakes

Wednesday, May 12, 2010

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.

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.

Recipe from Martha Stewart's Cupcake Cookbook

Cupcakes, Dessert

4 comments »

19 Responses to “Samoas Rice Krispies Treats”

#
1

Monica — February 10, 2014 at 8:49 am
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
- beantownbaker — February 10th, 2014 @ 9:57 am
  
  Let me know if you do. I was seriously SHOCKED when he said that.
#
2

erin — February 10, 2014 at 10:14 am

OH. MY. LORD.
#
3

Aimee@shugarysweets — February 10, 2014 at 6:34 pm

Yeah, I can see why these are the best ever!!!! Love Samoas!
#
4

Tracy | Pale Yellow — February 10, 2014 at 8:37 pm
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
- beantownbaker — February 11th, 2014 @ 12:14 pm
  
  I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
#
5

Dina — February 11, 2014 at 11:41 am

they look sooooo good!
#
6

vanillasugarblog — February 13, 2014 at 8:17 pm
Sharing these in my friday link roundup!
Everyone needs to see these!
- beantownbaker — February 13th, 2014 @ 8:49 pm
  
  Thanks for sharing them!!
#
7

Shannon — February 22, 2014 at 1:47 pm
oh jeez. caramel de lites here, too 🙂 these sound killer!
- beantownbaker — February 23rd, 2014 @ 12:47 pm
  
  You’re the first person I’ve met who calls them Caramel de Lites too!
#
8

Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

I’ve been wondering why they aren’t always called Samoas!
#
9

stephanie — March 18, 2014 at 7:48 am
Are the pecans there for the Samoa flavor or just an extra addition?
- beantownbaker — March 18th, 2014 @ 8:03 am
  
  They add some texture but you could leave them out if you wanted.
#
10

Justin — March 19, 2014 at 9:47 am

Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
#
11

Erin — April 12, 2014 at 9:25 am

Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
#
12

Shannon C — May 19, 2014 at 5:40 pm
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
- beantownbaker — September 2nd, 2014 @ 6:59 pm
  
  So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
#
13

kitchenenablers — July 29, 2024 at 6:23 am

Explained well.