Cute and delicious.
I have wanted to make these cheesecake cupcakes for a LONG time. I don't know why it took me this long to make them, but I am glad I did. They delicious and loved by everybody who tasted them and super easy to make. You really could use any cookie instead of Oreos. My mind is racing with the possibilities. I used the Halloween themed Oreos just since it is October; I think they would be adorable with the red filled Oreos that come out in December. I may even try making them again with Chips Ahoy cookies. I halved the recipe when I made them and got 18 cheesecake cupcakes. I have posted the original recipe below.
Cookies and Cream Cheesecakes Recipe
recipe from: Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat
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
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.