I made cookies and cream cheesecake cupcakes for this month's girls cake night. I wanted the cake this month to be both delicious and fun since it would be served at a BBQ to not only the women who bid on my cakes, but also their families. I found the recipe for these little cheesecakes in Martha Stewart's Cupcakes cookbook, and thought they would be perfect to appease adult appetites as well as children appetites. However, when I showed up with these goodies, the women quickly decided to hide them and reserve them for the adults only so that the kids wouldn't eat them all up. Haha! I can't really blame them; they were scrumptious. There were a couple cakes leftover that didn't fit on the cake stand, which Greg and I enjoyed the next day. I happily discovered that they tasted even better the second day! From now on I will make sure to bake these the night before I serve them.
Cookies and Cream Cheesecake Cupcakes
42 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
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. 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. 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. 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. Makes 30 cupcakes.