Oreo & Peanut Butter Cheesecake Cupcakes are just like cookies & cream with a tangy, nutty twist. Soooo good!
Do you guys remember when Lindsay Lohan was a sweet and innocent little girl? Remember her role in the remake of The Parent Trap? It was from watching that movie that I learned about combining peanut butter with Oreo cookies. C’mon, don’t try to tell me you’ve forgotten that scene. I remember when I saw that movie as a kid I thought peanut butter and Oreo cookies was such a weird combination. But then I got to thinking, how could such an indulgent combination be bad? I mean, it involves two of my favorite childhood foods. The Parent Trap was the inspiration behind this cheesecake recipe. It combines everything that is good in the world into a few scrumptious bites.
Taste: Like cookies & cream with a tangy, nutty twist. So delicious and not too sweet.
Texture: Smooth, creamy, rich, and I just love the Oreo on the bottom and the chunks inside the filling.
Ease: Way faster and easier than a full-sized cheesecake.
Appearance: Once you realize there’s an entire Oreo on the bottom of these cupcakes, it’s game over.
Pros: Fun twist on one of my most popular recipes of all time.
Cons: Not exactly light.
Would I make this again? Yes.
How to make Oreo & Peanut Butter Cheesecake Cupcakes
42 Oreo cookies, 30 left whole and 12 coarsely chopped
4 (8-ounce) packages cream cheese, at room temperature
2/3 cup creamy peanut butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1/2 cup sour cream
Pinch fine sea salt
Preheat the oven to 275°F (the low temperature helps keep the cheesecakes smooth and creamy). Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined up.
In a large bowl use an electric mixer to beat the cream cheese and peanut butter until smooth and combined. Gradually add the sugar and beat until combined. Beat in the vanilla. Add the eggs, one at a time, until combined. Beat in the sour cream and salt. Stir in the chopped Oreo cookies with a rubber spatula.
Divide the batter evenly among the cookie-lined cups, filling each almost to the top. Bake, rotating the pan halfway through baking, until the filling is set, about 22 minutes. Transfer the muffin tins to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before serving.
Adapted from this recipe
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