Martha Stewart’s Oreo Cookies and Cream Cheesecake Cupcakes

September 19, 2010 § Leave a comment

La Mia Vita Dolce.

A photo of 3 Oreo cookies and cream cheesecakes, 1 upside down with Oreo cookie facing up, 1 right side up, and one cut in half.

A photo of 3 Oreo cookies and cream cheesecakes with Oreo cookie side facing up on a white plate, placed on an orange placemat.

Makes 30

  • 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
  1. Preheat oven to 275° F.  Line standard muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
  3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
  4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely.  Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.A photo of 3 Oreo cookies and cream cheesecakes with whipped cream and Oreo cookies on top, placed on a white plate.A photo of an Oreo cookies and cream cheesecake with the Oreo cookie side up placed in front of a stack of Oreo cookies.
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