How to Make Divine Oreo Cheesecake Cupcakes

Holy moly! These little cheesecake cupcakes look like the kind of stuff that dreams are made of. Making these cupcakes using the brilliant recipe from Baked in AZ is pretty easy, but the outcome is nothing less than divine. Here’s how it’s done:

What You Need:

42 Oreo cookies (30 whole, 12 chopped)

2 pounds (32 ounces) cream cheese, room temperature

1 cup sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream
pinch of salt

What You Do:

  1. Preheat your oven to to 275 degrees. Then, line muffin tin cups with paper liners.
  2. Put one Oreo each at the bottom of each muffin cup.
  3. Use a stand mixer, on medium speed, to beat cream cheese until smooth. Slowly add in the sugar and beat until well-combined.
  4. Drizzle in the eggs one at a time and beat to combine. Add in sour cream and salt, then beat to combine.
  5. By hand, stir in the chopped cookies until they’re as evenly distributed as possible.
  6. Divide the mixture evenly into each muffin cup, filling almost to the top.
  7. Bake for 22 minutes, or until completely set. Rotate the tin halfway through baking time.
  8. Transfer to a wire rack to cool. Once completely cool, refrigerate for at least 4 hours.