Tuesday, May 15, 2012

Cookies & Cream Cup[cheese]cakes {Martha Stewart Recipe}

So what do I do when I am trying to fill my time and deny the fact that my marathon is in 4 days? I bake! This weekend for Mother's day I was in charge of bringing salad & cookies to our family get together. Well, I love cookies and all but I wanted to do something different and a little more fancy if you will. So I made these Cookies & Cream mini cheesecakes. Thank you Martha Stewart! These are delicious, creamy and filled with America's Favorite Cookie: The OREO! Such a simple recipe. Instead of making a crust for each cupcake you just place an oreo cookie at the bottom of each cake.

You can WOW your guests and make them think you spent hours and hours making these when really they are a cinch. {Thats our little secret though}


Cookies & Cream Cheesecake Cupcakes
Recipe Courtesy of Martha Stewart

Makes 30

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.


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