Monday, January 30, 2012

Oreo cheesecake cupcakes

The best, tastiest, and by far the easiest cheesecake recipe i have ever made! I loved the fact that I could get up before work and make this recipe. Through Pinterest, of course, i followed this recipe to Cates World Kitchen and began my journey. To seal the deal, even my dear husband, who does not like dessert, LOVED the dessert - definitely a keeper in my book!

I love getting all my mise en place together before I cook. F.Y.I. mise en place means "putting in place." So i gather all my ingredients first so that i am not running around the kitchen in a panic because I forget to put the eggs at room temperature!
And as the french say "Magnifique"

Ok, so below are the directions I followed. Definitely give it a try and let me know what you think! 

  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.


  1. Hey Laura! I'm excited to follow along with you here :)

  2. I tried the cheese cake and its yummy, i hope to get some gluten free Oreos and use them :)