Thursday, February 18, 2010

Cheesecake love..

I love Oreo so much, I love cookies and cream, I love cheese cake. When I first saw this recipe I was madly in can call it a triple LOVE. Do you want to know what the recipe is? It's called Cookies and Cream Cheesecake Cupcakes. Don't you just love the way it sounds? I love it for sure. Not just about the taste, but the size is also perfect. I always love to have bite-size cake. I got this recipe from Handle the Heat. which was adopted from Martha Stewart's Cupcakes. I am sure I'm gonna give this recipe a shot.

Cookies and Cream Cheesecake Cupcakes

Makes 30 (Note: I halved this recipe and it was very easy)

  • 42 cream-filled sandwich cookies, such as 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
  1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  2. 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.
  3. 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.
  4. 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.

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