Tuesday, February 16, 2010

Cookies & Cream Cheesecake Cupcakes


Until making these cookies and cream cheesecake cupcakes, with an Oreo on bottom, I hadn't eaten an Oreo since I was a kid. This recipe not only brought back chocolatey childhood memories but also reminded me of how much I like Oreos. I didn't think I liked them that much now that my palate has, ahem, matured, but I was wrong. Very wrong. And I also realized that it is very dangerous to not only make these cupcakes but to have a package of Oreos in the pantry. As I write this post the cupcakes have been long eaten and gone which is making me very sad. Looks like I'm off to the store to buy some Oreos...

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.


Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)
  • Ingredients:
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
1. Preheat oven to 275 degrees. 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 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, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
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Posted by Tessa
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115 comments:

  1. Ya bu süper olmuş!harika bir görüntü...
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  2. Yum, oreos and cheesecake are always good together!
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  3. Absolutely decadent- I'm going to make these for my students, actually with them-be a great Friday treat. Thanks!
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  4. Wow! Those do look mouth watering. What a great picture!

    If you're rediscovering your love for oreos you should check these out, http://sugarcooking.blogspot.com/2009/07/oreo-cookie-cookies.html.
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  5. Oh, my. I'm in big trouble now. Thanks for sharing. These look beyond amazing! Love the picture of the upside-down one, too.
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  6. Wow - these look wonderful! I'd love to make these myself but I am slightly concerned that I would eat all of them!

    Great picture!
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  7. I remember drooling over these in that Martha Stewart "Cupcakes'' book. They're so cute. Nice to know they're easy to make and so delicious, too.
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  8. These look great - I cannot wait to make them! How easy and yummy! Love that they are bite size so I will not feel as guilty splurging!
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  9. My daughter is turning 3 on Saturday and I think I just found the "cake" for her party! Thanks for the idea!
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  10. ahk! hehe, those are so cute :P
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  11. Wow, these are just beautiful!

    http://www.singforyoursupperblog.com
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  12. Haha!! I went through the same thing with my package of Oreos when I made my chocolate mousse cheesecake. I delayed the process of making the cheesecake and started chomping on the cookies that were supposed to be part of the crust. Then, the day before I'd planned to make the cheesecake, I realized I had only 8 more Oreos left haha, so I had to buy more.

    Anyway, your little cheesecake cupcakes are TOO CUTE!!!! I want to eat all of them now. I must make these pronto.
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  13. Doesn't get any cuter.
    I love the oreo presentation.
    Super.
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  14. These look adorable! I rediscovered my love of Oreos around the holidays when I made some cookies 'n' cream fudge. I think I'll have to give this a try, too!
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  15. Cheesecake and chocolate?? Perfect. Hope these come up soon for MSC. They look/sound divine.
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  16. These are too cute! I love oreos and cheesecake so it would only make sense to combine the two! YUM!
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  18. These look yummy and I know they are b/c of the ingredients! I shall try these sometime!
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  19. Just made these last night. I actually scaled it down to 1/4 of the recipe because I only had one package of cream cheese. It made 11 cupcakes. And oh my goodness.... these are dangerously good! Difficult to stop eating especially because they are not overly sweet. I had to stop at 3. LOL! Thanks for the great recipe =)
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  20. Idea: Make them in mini cupcake tins with the oreo on top. You could turn them out upside down and they would look SO cute!
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  21. oh...my...god. I am most definitely saving this. thanks for sharing!
    http://cuppycakebakes.blogspot.com
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  22. Dan ganas de hacerlas ya! Gracias.
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  23. Oh-Oh is right these look great!
    http://www.cuisinemanager.com
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  24. Oooh that looks so good! How did you manage to get the bottom of the cupcake to come out so pretty? I've made cupcakes with an Oreo at the bottom but you couldn't see it so clearly at the bottom as yours.
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  25. I just made this for a party and the room was full of "mmm" noises! Definitely a cinch to make and very delicious. I used double stuf oreos and it was divine! Thanks!
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  26. Marisa- I think it was probably my muffin papers, they're from Sur la Table.

    Mandy - I'm glad to here that! Yumm double stuffed oreos.
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  27. hi ! this looks amazing ! i just popped it in the oven earlier, but im sorta confused :x im a noobie baker !
    what does it mean to SET? does it mean when the content firm/no longer liquidy or when i poke a toothpick in it and it comes out clean?

    thanks!
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  28. Jo- "Set" pretty much means what you just described except the toothpick test will not work well for this recipe. I would test to see if the cupcakes are "set" by taking the muffin tin and gently tapping it against the counter to see how firm or liquid-y they are, keeping in mind that they will set further as they cool. Hope that helped! Use your instincts, they're often right.
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  30. these look amazing! thanks for sharing :)
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  31. These look SUPER yummy! Will have to try them. Thanks for sharing.
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  32. These look incredible! Found you on Stumble Upon :)
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  33. Lovely recipe, baked perfectly and even hating Oreos they tasted delicious! They were a perfect treat for a friend who loves Oreos :) Thanks for the recipe and your lovely site!
    Foxy x
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  34. These recipe is incredible I saw it last month in the super market because it was new to me and I spend a lot of money.Generic Viagra Buy Viagra
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  35. These look SO amazing. Thank you, thank you, thank you! :)
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  36. What a great idea!! Yours look so cute too :D well done!
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  37. These are totally awesome! I made them last night and just had one for breakfast. I'm taking them to a scrapbooking retreat this weekend. Thanks so much for such a cool recipe!
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  38. my boyfriend showed me this and just HAD to have them for his birthday on sunday!! they're in the oven now, hope they come out yummy! hes also a mint lover, so the other half of them i added some mint extract to the batter and used mint stuffed oreos instead!! cross your fingers!!! :P
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  39. i made these for a baby shower with just a couple awesome changes. i made them with mini oreos - in mini muffin tins, and also added some blue food coloring (cause it's a boy!). everyone LOVED them, especially the soon-to-be mom! thanks so much for the recipe! so cute!
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  40. i'm making them with my little sister this afternoon! i'm looking forward to eating them!!
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  41. This comment has been removed by a blog administrator.
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  42. Jennifer- I'm glad you liked them! Hope you had fun at your scrapbooking retreat.

    Sir Cheese Ball- Yum I love your mint version. Hope they were delish :)

    Abby- What a cute idea!! I love it.

    AJ- Hope you two had fun making and eating them.
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  43. http://www.themessiekitchen.com/2010/11/black-bottom-cheesecupcakes.html

    Loved Em
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  44. Absolutely delicious! I made your recipe:
    http://finderseaters.blogspot.com/2010/11/mini-oreo-cheesecakes.html

    I brought it to a club event, and got good responses! Thanks for having such an excellent blog. : )
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  45. Thank you and d@mn you... all at the same time. *sigh*
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  46. 1) Kush
    2) Make this for the ladies
    3) Get mad poonani
    4) ?????
    5) PROFIT!
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  47. These turned out wonderful. We ended up making 37 from this recipe. My cook time was a little longer.

    Everyone loved them!! Excellent and easy to execute recipe!:)
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  48. You took this from Martha Stewart, I stumbledupon it a couple of days ago.
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  49. Lindsey, I didn't "take" this from Martha Stewart as I clearly gave her credit for the recipe and even linked back to the cookbook from which the recipe came.
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  50. Hi Tessa! Those cupcakes look simply delicious.
    By the way I want to ask regarding the oven temp (275 degrees), is it F or C? Just want to make sure. Thanks!
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  51. Fieza - It is Fahrenheit! Kinda weird considering how low the temp is but cheesecake needs to bake in low temps otherwise it overbakes/cracks.
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  52. This may be a silly question but if I want to halve this recipe or do 1/4, would I just take 1/4 or 1/2 of everything? Thanks! I am soo excited to give these a try! :)
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  53. Staci - Not a silly question! I actually halved this recipe when I made it too. Luckily this recipe is easy to halve:

    *21 cream-filled sandwich cookies, such as Oreos, 15 left whole, and 6 coarsely chopped
    *1 pound cream cheese, room temperature
    *1/2 cup sugar
    *1/2 tsp vanilla extract
    * 2 large eggs, room temperature, lightly beaten
    * 1/2 cup sour cream
    * Pinch of salt

    I wouldn't go beyond halving the recipe, your results might not be the same. If you ever are in question when it comes to halving or doubling a recipe, this is a great resource:

    http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

    Hope that helps!
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  54. thanks so much!!! it definitely helped! they turned out amazing!!!
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  56. These cheesecake cupcakes look way too good. Have put it in my favorites.

    ~Avalon, http://avalon-lion.blogspot.com
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  57. Gorgeous! Am putting this on my to-bake list asap!
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  59. Oh wow. These sound and look delicious! Your photo is what drew me - love the "oreo" logo on the bottom of the liner!
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  60. I found your recipe linked from foodgawker. I made it the other day for a coworker's birthday. EVERYONE loved it. I had to bake them for almost ten more minutes than you said though. After the first batch I turned up the oven a bit. And although everyone really liked them, for my taste I would have used less sour cream. This is all really nitpicking because the feedback I got was fantastic. I wish they came out as nice looking as yours though.
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  61. tried this tonight, worked SO WELL, my family absolutely loved it, i had three hahaha
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  62. Did you post the original recipe or the halved one?
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  63. Joe & Chris - So glad your friends and family enjoyed them!

    Filppulafan5181 - The recipe listed is the original which makes 30 cupcakes. I halved that recipe when I made them to make 15 cupcakes but did not post the halved version.
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  64. I love the concept, but found these extremely messy and difficult to produce, and a batch definitely takes longer than 22 minutes to set. I actually threw out what was left of the batter because that was more worthwhile to me than to continue making these. Thumbs down!
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  65. Sam - I'm sorry to hear that. I'm not really sure what could have gone wrong as I didn't have the same problem when I made this recipe (except for the messy part - most cupcake or cheesecake recipes will dirty up a few dishes... not much can be done to change that).
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  66. Definitely a huge WINNER in my books.

    Poutine
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  67. I made a 1/4 of this recipe last night and they turned out awesome. The only problem was that I couldn't get the OREO imprint to show through like yours. Do you have any tips?
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  68. Maria - thanks!!

    Lindsey - I used plain white cupcake liners from Sur la Table and they seemed to be thin enough to show the OREO through.
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  69. I made these last year after I stumbled onto this recipe. It was easy to make and my roommates and neighbors loved them! It's a good way to make friends.
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  70. My co-worker brought these in, and WOW!! They were amazing. Normally I'm not a fan of chocolate and cheesecake together, but this ratio was PERFECT! They were SOGOOD! Now I must workout to work off what I ate yesterday! ;-)

    (wish you had url/name combo as a comment type!)
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  71. Is it okay to freeze them instead of refrigerating them the night before?
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  72. Claudia - You could freeze them. It might change the texture if you don't defrost them before serving but I think they'd be delish either way!
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  73. I made these before I went back to school after spring break. My roommate said they were in the top 5 things she's ever eaten. Two of my frat boy friends devoured 20 in two days. My boyfriend nearly keeled over.
    A+
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  74. Do these need to be kept refrigerated/cooled in order to keep, or once the 4 hour cooling period has elapsed, are they okay to leave out at room temperature?
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  75. Bridgette - They can be at room temperature for a short period of time but are better in texture when they are chilled (just like regular cheesecake). They must be refrigerated to keep.
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  76. Hi!

    I'm just wondering how much, measurement wise, is 2 pounds of cream cheese?

    Thanks!
    Can't wait to try these!
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  77. T - 2 pounds of cream cheese is 4 (8-oz) packages. Hope that helps!
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  78. I made them about 2 hours ago.... I am sooo tempted to eat them already!
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  79. Tessa --

    Thank you SO MUCH for the awesome recipe. I've become the Bringer of Treats, and these were almost perfect!

    I say almost because I ran into an issue with presentation that I was hoping you might help me fix. Simply put, because they're so moist (being cheesecake and all), they soaked through my paper liners, which got stuck to the cupcakes and tended to make quite a sticky mess on our fingers! No one ate any paper, but there was definitely a rush on handi-wipes :)

    I had some in foil wrappers, which peeled away much more cleanly but didn't have the nice OREO showing on the bottom. Any suggestions?

    Thanks again for the recipe!
    ~Jeff
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  80. Jeff - I'm glad you liked the recipe! Sorry to hear about your liner dilemma. I used patisserie-grade white liners from Sur la Table. If you can't find those you can try spraying the liners with a bit of non-stick spray before filling so that the paper might peel away cleaner. Hope that helps!
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  81. hey i was wondering what do you mean by rotating pan halfway through? for step 4? ;o
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  82. Magicalazngrl - That means that while the muffin tin is in the oven you rotate it around halfway through the cooking time so that the cupcakes cook evenly.
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  83. i was wondering should the cupcake be soft? like the cheesecake part ;o
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  84. Magicalazngrl - The cupcakes will be set (it shouldn't jiggle too much) when they are done baking but it will be somewhat pliable like any freshly baked cheesecake. As it chills in the fridge it will stiffen more but still be creamy.
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  85. hm okay! ty for answering my questions! i just want to make these really good xD!
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  86. I love these! I couldn't wait the 4 hours in the fridge, I had to eat one after an hour. Still amazing, I just love them!
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  87. i came across this thru stumbleupon.com and i fell in love with the picture and the concept so I had to try making them. I don't know where my head was when I was thinking I needed 2 bars of cream cheese instead of 2 pounds. Mine didn't turn out horrible, but you can definitely tell that there isn't enough cream cheese. my brothers seemed to like them anyway!
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  88. K - just made these for a co-workers birthday and they received RAVE reviews. The only thing I changed was that I bought a bag of the mini-Oreos and used about 1/2 the bag in the batter instead of chopping up the regular sized cookies.

    I also put a mini-Oreo on the top of each cupcake for garnish - totally added to the cute-factor.
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  89. @Sam

    I've made these twice now. The first time they didn't set up enough in the 22 minutes so I ended up baking them for 30 minutes. I also got 40 regular size cupcakes. The second time I whipped the batter longer (getting more volume out of the eggs) and the 22 minutes worked perfectly. The batter was thicker and easier to work with and the extra volume gave me 48 cupcakes.
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  90. Thank you so much for this one. I made them tonight and we couldn't wait until tomorrow to taste them. I put a few in the freezer for quicker chilling, and wow--delicious! Also so cute and so easy. I'll be making these again for sure.
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  91. they're sitting in the fridge for their 4 hour mandatory cooling period. YUM. (only made a half batch... safer!!)
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  92. Oh my goodness, these were AMAZING! A whole batch was made, and a whole batch was eaten. I made them for my brothers birthday and he loved them. My friend described them as 'orgasm in a cupcake' (perhaps a little over the top but none the less they were awesome)! Check out my version, I've linked to you on my blog.
    :)
    http://mummyneedsamoment.blogspot.com
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  93. I made these this weekend and they are UNREAL!! Thanks for posting!!!
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  94. This is probably one of the main reasons I fell in love with Martha Stewarts cupcake book! Next time try to make minis! I do them for parties all the time and people love them!!!

    What you do is te same exact recipe but add a little extra Oreo to the mix; just cause it's oreos! But use a mini cupcake tray and line it with liners and mini oreos that you buy in a blue ziplack type bag. Cool them a little less then the recipe and refridgate the same amount of time. They are just as amazing as the original but perfect to share some! Then you can jut eat the oreos on their own :)
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  95. Meant to put cook them a little less the the recipe not cool
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  96. Good bye diet! ^^ I loved them to death! I made them as a treat for my sisters birthday. Nobody even touched the cake I baked... Cest la vie I guess. ^^
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  97. Im so bummed I used 2 packs instead of 2 pounds of cream cheese...in the oven now, guess we will just have to see what happens... :(
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  98. Hi I made these last night in paper liners, and when I tried to remove the cheesecakes from the pan this morning, they stuck to the bottom of the ban!:( I only got 4 nice cheesecake-cupcakes out, the rest I squished into a cheesecake 'loaf'. Taste was superb though! I was wondering if you know the answer to my problem! Thanks!:)
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  99. I made these cupcakes last weekend for my friend's birthday party! They were a hit! Everyone loved them and I have received several requests for the recipe and website.

    As a side note, I baked the cupcakes for about 30 minutes- they were too runny after 22 minutes.
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  100. Thanks for the inspiration to make them...super-easy to do and so cute! Thank you!
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  101. I just made these to take to our college group tonight. They are easy to make. Total cost for me was about $18. I tried one that was in the fridge for 2 hours (I couldn't wait the full 4!) Its good, really rich. I think I might make them again just using crushed cookie in the batter and leaving out the cookie at the bottom. I felt that the Oreo flavor overwhelmed the cheesecake flavor, which is the flavor I love the most.
    But I think these will be a hit tonight!
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  102. Update: these were a big hit at our college group! One girl even asked me to make them for her wedding!
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  103. Totally sinful! My kids love 'em.
    Thank you for sharing
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  104. I've baked these twice with my friends and each time came out beautifully. Cheesecake and Oreos are two of my favorite sweet things, so this recipe is heaven to me!

    We're having a dessert party at my work tomorrow and I'm going to make these for them. I know they will be a hit :)

    Thank you for this excellent recipe!!
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  105. I am going to try these as mini cakes using the mini Oreos and also using the Nutter Butter minis sound yummy
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  106. Do you think these freeze well?
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  107. Starkeywife - I've frozen these cheesecake cupcakes before with good results - http://www.handletheheat.com/2011/03/thin-mint-cheesecake-cupcakes.html

    I'm guessing these cookies & cream cupcakes would freeze well too.
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  108. I might be in trouble with this one. Soooo easy and delicious. I love Oreo's!
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  109. This may sound foolish BUT what does cheesecake cupcakes look like when they settle? you said ABOUT 22minutes, so that not exact and I have never made cheesecake cup cakes before so....
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  110. @Sheila I said "about" because everyone's oven and cookware heats differently. What takes my oven 20 minutes might take 25 minutes on yours. As far as a visual indicator, cheesecake cupcakes are actually pretty much the same as cheesecake. They should be firm around the edges but slightly wobbly/jiggly in the very center when settled. Hope that helps!
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  111. I left it wobbly, let them cool, then put them in the fridge...but my centers collapsed. i never had that problem with cheesecake before. is that how cheese cake cupcakes are supposed to look?
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  112. @Sheila Cheesecake usually sinks a little in the center but it shouldn't collapse. You probably incorporated too much air into the batter by over-beating - this can cause the center to sink.
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  113. I have a problem, when I stick the oreo in the liner, the liners are too big and there is a space between the liner and the cookie on the base. It causes the paper to stick and doesn't look presentable. Any suggestions?
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  114. I have a problem, when I stick the oreo in the liner, the liners are too big and there is a space between the liner and the cookie on the base. It causes the paper to stick and doesn't look presentable. Any suggestions?
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  115. Making them now! I hope I can nail them! Thanks for the post.
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