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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.
beantownbaker — July 24th, 2013 @ 12:53 pm
I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉
Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!
Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!
beantownbaker — July 30th, 2013 @ 5:48 pm
I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛
Love it! This is amazing 🙂
for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂
beantownbaker — August 1st, 2013 @ 3:17 pm
I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…
Really good! I may have steeped the mint too long.. A little earthy. Will try again!
beantownbaker — August 1st, 2013 @ 3:18 pm
Oh bummer! I’ve never had ice cream that I’d call “earthy”…
Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?
beantownbaker — August 10th, 2013 @ 9:36 am
Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.