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!
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
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**
©Renee Norris 2016
All rights reserved.
#oreo #cheesecake #cupcakes #dessert #creamcheese #reddiwip #greatfood #yummygoodness