Hey guys! I’m sorry for my lack of posts lately. Believe me when I say Pharmacology is slowly ruining my life. Time is moving too fast. I made these Oreo Cheesecake Cupcakes a few weeks back and I finally found the time to share the recipe with ya’ll. These things are ridiculously addictive. Oh, and the best part about them? They take less than ten minutes to prep. You can leave the rest of the work to your oven and fridge while you get back to reality.
Oreo Cheesecake Cupcakes
adapted from the lovely Handle the Heat Blog.
Things to buy:
21 Oreo cookies, 15 left whole, 6 coarsely chopped
1 pound (2 8-ounce packages) cream cheese, at room temperature
1/2 cup + 2 Tbsp granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/8 teaspoon fine salt
1.Preheat your oven to 275°F. Don’t be alarmed by the low oven temperature, these cheesecake bites need to cook slowly on low heat. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
2. In a large bowl, use an electric mixer to beat the cream cheese until creamy and smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Please be careful to not overmix. You will end up with a tough batter if you do. Stir in the chopped Oreo cookies.
3. Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 20-24 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving.
P.s They taste even better the day after! So please do consider leaving them in the fridge overnight.
Sorry I have to keep this to a short post. I miss all of you and I’ll get back to any of your email questions as soon as I can!