Martha’s Cookies & Cream Cheesecake Cupcakes
January 29, 2010
Another Christmas gift this year was Martha Stewart’s cupcake book. I have really wanted this for so long. There are just so so so so many great ideas in it! Here is my first one.
Cookies and Cream Cheesecakes
Yields 24 cupcakes
1 package of oreo type cookies
2 lbs. cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs, room temperature
1 cup sour cream
pinch of salt
Preheat oven to 275 and line standard muffin tins with cupcake liners. I had the silicone cupcake liners so I used those instead. You don’t have to place these in muffin tins either.
Another cool thing about these cupcakes, is the fill line. The wilton brand ones have a “fill to line” so you wont overload with batter, but it wasn’t needed for this recipe because you its not cupcake batter, but cheesecake batter.
In the bottom of each liner, put a whole cookie. Kind of a pre-made crust.
Beat the cream cheese with an electric mixer until well blended, scraping down the bowls.
Add sugar slowly and beat and scrape again. Beat in vanilla too.
Beat in eggs one at a time, slowly adding them.
Beat in sour cream and salt.
Take left over cookies and crush. Add this to the batter and mix by hand. A hand with a spatula that is.
Fill each cupcake almost to the top.
Bake for 22 minutes, rotating the pan halfway through. They are done when they do not jiggle a whole lot.
Transfer to wire racks to cool. Refrigerate in tins for at least four hours.