Oreo Cheesecake Cupcakes
  • 42 oreo cookies (30 whole, 12 chopped)*
  • 2 pounds (32 ounces) cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • pinch of salt
  1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Put 1 whole oreo cookie in the bottom of each cup.
  2. With an electric mixer on medium speed, beat the cream cheese until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Drizzle in eggs, a little at a time, beating to combine (scrape down the sides of the bowl as needed). Beat in sour cream and salt. Stir in the chopped cookies by hand.
  3. Divide the batter evenly among cookie lined cups, filling each almost to the top.
  4. Bake for about 22 minutes, or until set, rotating halfway through.
  5. Transfer to wire rack to cook completely. Refrigerate at least 4 hours (or up to overnight).
30 is kind of a weird amount when it comes to cupcakes. You will need 2, 12 count muffin pans plus a 6 count pan. If you only have 2, 12 count pans I would bake those first then bake the other 6 cupcakes. *I purchased the family size oreo package and it had more than enough cookies for this recipe.
Recipe by Baked in AZ at https://bakedinaz.com/oreo-cheesecake-cupcakes/