07 February 2010

Oreo Cheesecake Cupcakes

It's been a while since I've made cupcakes, and I'd been wanting to make these for a long time now. I'd resisted because I suspected that I would like them so much that I'd eat them all. We were having a Super Bowl party, and planning for a bunch of people, and I decided that tonight was as good a time as any. Then our party fell apart, and only four people came. Hmmmmm. More cupcakes for Mandy? Unfortunately/fortunately, yes.

I found this recipe on the 52 Cupcakes blog. Very much in the style of Julie & Julia, this woman has taken it upon herself to make all 175 cupcakes from Martha Stewart's Cupcakes. Hopefully, she's cooler than Amy Adams's Julia. I think there's a good chance she is, though, because she has a cute dog, Layla. Mitch would be friends with Layla, and he would dance with her. (PS--"dance " is my latest euphemism for "hump." He just dances like he's at the prom.)

Back to the cupcakes. They're not traditional cupcakes; instead they're a cupcake/cheesecake hybrid. Throw in some Oreos and you've got yourself something truly special. These are actually super easy to make, too, which is nice.

Pretty basic ingredients: two pounds of cream cheese, a cup of sour cream, vanilla, salt, eggs, sugar--and Oreos. Lots and lots of Oreos.

And I got to use my silicone baking cups again. (And yes, Caitie, I did wash them very well after the pupcakes featuring cat food.)

And would you look at that? We've entered the new millennium, people. Paperless recipes!

You place an Oreo in the bottom of each cup.

And then chop up the rest of the Oreos.

Whip the cream cheese.
Add sugar, vanilla, salt, and then egg. Mix in an electric mixer.

And fold in the crushed Oreos by hand.

Bake for 22-26 minutes, switching racks halfway through.
Allow to cool completely. Refrigerate for a minimum of four hours.

And delicious, too. I had one last night and two today. And I think I might have one more before bed. Or maybe two. . .
Oreo Cheesecake Cupcakes, stolen from 52 Cupcakes who stole it from Martha

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

1. Preheat oven to 275 degrees. Line 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, scraping down sides of bowl as needed. 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 the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. 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.

Happy baking, and happy snow day to our friends in the mid-Atlantic. I'm so jealous of you that it hurts. Next month I'll be posting pictures of us at the beach, and perhaps then Savannah and its stupid climate will redeem itself.

(Maybe this is our punishment for choosing a place to live based almost entirely on fact that there's no open container law?)

1 comment:

  1. Mandy--what a delicious recipe! Thanks for posting (and for washing your pupcake dishes thoroughly)--hope you have a good week!



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