Archive for June 21, 2016

Oreo Cheesecake Cupcakes

Hi everybody!

Sorry it’s been so long since my last post. Things’ve been “hopping” around here lately! We’ve had a trip to Atlanta and a dance recital that had lots of long practices leading up to it. How’re things with y’all? I hope you’re healthy and happy (and staying cool wherever you are).

Today’s recipe is Oreo Cheesecake Cupcakes. It’s a pretty easy recipe and oh so good!!! (I mean, helloooo… there are OREOS in there for goodness sakes!) It’s really hard not to eat too many!

However, it IS easy to double the recipe if you’re having a party or going to a potluck. These babies will definitely be a big hit!

Enjoy!

Happy Cooking!

~Renee

Muffin cups lined with foil cupcake liners. (Paper ones are fine too but I like the look of these foil ones.)

Muffin cups lined with foil cupcake liners. (Paper ones are fine too but I like the look of these foil ones.)

Beating the cream cheese til it's smooth, scraping the paddle attachment and the bowl frequently so everything gets incorporated really well.

Beating the cream cheese til it’s smooth, scraping the paddle attachment and the bowl frequently so everything gets incorporated really well.

I'm pouring in the sugar a little at the time.

I’m pouring in the sugar a little at the time.

Adding the yummy vanilla.

Adding the yummy vanilla.

Adding the eggs, one at a time.

Adding the eggs, one at a time.

In goes the sour cream!

In goes the sour cream!

I'm adding in the little pinch of salt. I use Redmond Real Salt. It has minerals in it...that's not dirt or anything yucky! Heehee!

I’m adding in the little pinch of salt. I use Redmond Real Salt. It has minerals in it…that’s not dirt or anything yucky! Heehee!

Here's where I chopped up all those delicious Oreos. Check out my beautiful hand-made cutting board!

Here’s where I chopped up all those delicious Oreos. Check out my beautiful hand-made cutting board!

I'm letting my Kitchen "stir" in the chopped Oreos.

I’m letting my Kitchen Aid “stir” in the chopped Oreos.

For any kind of cupcakes, I always use an ice cream scoop with a lever. It makes things easy! (and uniform!)

For any kind of cupcakes, I always use an ice cream scoop with a lever. It makes things easy! (and uniform!)

Ahh... I can't wait to eat one!!! (Yes, they do sink a little in the middle but that's normal.)

Ahh… I can’t wait to eat one!!! (Yes, they do sink a little in the middle but that’s normal.)

Well, I couldn't possibly decide which picture is better...so I added them all! :-)

Well, I couldn’t possibly decide which picture is better…so I added them all! ­čÖé

Oreo Cheesecake Cupcakes

22 Oreos (15 whole, 7 coarsely chopped)

2 (8oz) Packages Cream Cheese, softened

1 1/2 tsp Vanilla

3/4 Cups Sugar

2 Eggs, room temperature

1/2 Cup Sour Cream

Pinch Salt

Reddi Wip Whipped Topping (optional, for serving)

 Preheat oven to 275°F. Put liners in 15 muffin cups. (Paper liners are fine but I used foil ones.) Place one whole Oreo into each liner; Set muffin tins aside.

Using an electric mixer, beat the cream cheese til it’s smooth. Blend in vanilla. Add the sugar, a little at a time, beating til incorporated each time you add sugar.

Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

Add sour cream and salt. Beat til well combined. Stir in chopped Oreos. Divide the batter between the cookie-lined muffin cups.

Bake at 275°F til filling is set, approximately 22-24 minutes, rotating pans halfway through cooking time.

Cool cupcakes completely. Refrigerate at least 4 hours or overnight. (Overnight is better!) Serve with Reddi Wip whipped cream, optional.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

┬ęRenee Norris 2016

All rights reserved.

#oreo #cheesecake #cupcakes #dessert #creamcheese #reddiwip #greatfood #yummygoodness