When I was in 4th grade I started my awkward phase. You know, the period of growing up when your body is all out of proportion, your teeth are crooked, and in my case, I carried around a few extra pounds. Not only that, I was the tallest girl in my class, the first girl who needed a training bra, and had a horrendous pair of geeky glasses.
I also remembering really loving Oreos during this awkward phase of my life. I pretty much loved all junk food including Swiss Cake Rolls, Oatmeal Cream Pies, and Hostess Cupcakes but nothing could beat a stack of Oreos and a cold glass of milk in my 4th grade mind.
I’ve cleaned up my junk food diet quite a bit since those days and thankfully lost my double chin, but my love for Oreos remains. So when I saw Martha Stewart’s recipe for cheesecake cupcakes with chunks of Oreos I knew I had to indulge my favorite childhood treat. The recipe uses a whole Oreo for the bottom “crust” and the “cupcake” is a basic cheesecake recipe studded with chopped up Oreos. Genius.
They turned out great and were such a fun twist on the classic cookies and milk combination. The “cupcakes” would make the perfect dessert for a party since they are easy to eat without utensils and this recipe makes enough for a crowd. I made them to bring with me to a party but in the midst of an outfit-crisis (I am a terrible packer), I ended up forgetting them in the fridge. Luckily we had no problem eating them all up the next day…they were a definite hit!
Cookies and Cream Cheesecake Cupcakes
from Martha Stewart’s Cupcakes
42 Oreos, 30 left whole, 12 chopped
32 oz cream cheese (4 8 oz blocks)
1 cup sugar
1 tsp vanilla extract
4 large eggs, at room temperature
1 cup sour cream
1/8 tsp salt
Preheat oven to 275 degrees F. Line muffin tin with cupcake cups and place 1 Oreo in the bottom of each cup.
Beat cream cheese until smooth with an electric mixer. Add the sugar and beat until combined. Add vanilla to combine. Make sure to scrape the sides a few times to make sure it is all completely combined.
Add the eggs, one at a time, scraping the sides after each egg. Beat in sour cream and salt. Fold in chopped Oreos.
Divide the batter evenly among the cups, almost to the top. Bake 22-25 minutes, until the filling is set.
Cool at least 4 hours or overnight.
Note: I easily halved this recipe, which might be a good idea if you don’t trust yourself with 30 cheesecake cupcakes but if you’re making them for a party definitely make the full recipe.