Cookies and Cream Cheesecake Cupcakes

If you have come here looking for light and fluffy, you will have to move on. If you have come here looking for a healthy recipe, please move on. If you have come here looking for "these will be good for me", you definately have to move on. But if you have come here looking for a pretty decadent, extremely rich and delicious cupcake, then please stay and read on. You are in for a treat. I just got a new cookbook. Martha Stewart's Cupcakes.. It is a great cookbook. It has the basics as well as so many different kinds of cupcakes ,this will be keeping me busy for awhile. These cheesecake cupcakes are out of this world. They are surprisingly easy and don't require anything that is probably not already in your house. I think the thing I love most about them is that instead of making a crust, one whole oreo serves as the base of each cheescake cupcake. Nice.



These little beauties start with these: How bad could they really be?





Cookies and Cream Cheescake Cupcakes

42 Oreos, 30 left whole, 12 coarsely chopped

2 lbs cream cheese, room temperature ( yes, 2 lbs)

1 cup sugar

1 tsp vanilla

4 large eggs, room temperature,lightly beaten

1 cup sour cream

pinch of salt

Preheat oven to 275.

Line standard muffin tins with paper liners. I found these really cool eco-freindly ones at the supermarket ( any little bit helps right?) They have a whole line of baking products, you can check it out here. The company is called "if you care". Check it out.

Place 1 whole cookie in the bottom of each lined cup.

Withan 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. Add 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-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.

How cool do the bottom of these look. I love that you can see the oreo thru the liner.These are wicked good and very rich. They were gone before I knew it. They were creamy and oh so good. These are as keeper worthy as anything I have ever made and the kicker is they were really easy to make. So if you are looking for something a little different for your next party or just want a little something something that will blow you away and make you feel like hitting the treadmill for a 1/2 hour after you are done, look no further, you have arrived. ENJOY!!!