What do you get when you mix the best cookies on Earth with cheesecake? Well, you get something that resembles these delicious morsels. Adopted from Martha Stewart's Cupcake Book, Handle the Heat discovered the perfect mixture between Cookies and Cream and Cheesecake Cupcakes. These bite size cupcakes are perfect servings and I am sure I am going to give this recipe a shot.
Cookies and Cream Cheesecake Cupcakes
Ingredients:
42 creem-filled sandwich cookies, such as Oreos
(30 whole and 12 coarsely chopped)
2 pounds of cream cheese at room temperature
1 cup of sugar
1 tsp of vanilla extract
4 large eggs at room temperature, lightly beaten
1 cup of sour cream
A pinch of salt
Directions:
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie at the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down 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 roatating pan halfway through, until filling is set, about 22 minutes. Tranfer to wire racks to cool completely. Refrigerate at leas 4 hours (or up to overnight). Remove from tines just before serving.
Enjoy!
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