Tuesday, 27 April 2010

Cookies and Cream Cheesecakes AKA (by me) Oreo Cheesecake Cupcakes

These are the first recipe I have tried from my new favourite cupcake book; 'Martha Stewart's Cupcakes'.

RECIPE - This recipe apparently makes 30, but I made half the recipe and only got 12.

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds of cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract (I used 2 teaspoons for half the recipe, I love vanilla!)
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch salt

1 - Preheat oven to 275ºF (140ºC). 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 sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4 - Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. I needed another 4 minutes baking time. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

These were lovely and different but on a scale from 1-10 of my favourite things I have baked, I'd give them a 6. However, they are incredibly easy to make. My mixer was broken but a wooden spoon did the job just fine!

 I decorated them with little silver chocolate hearts but next time, I might decorate with a mini oreo per cupcake or sprinkle crushed oreos instead. The only slight complication with that is I'd have to decorate just before I served them or the cookies would get soft.