Oreo Cheesecake Cupcakes
- Preheat oven to 275 F (135 C).
- Line 16 muffin tins with paper liners. (Fill empty slots in a
muffin tin with water.)
- Place one Oreo (whole) in the bottom of each of the sixteen cups.
- Beat 2 8-oz packages cream cheese.
- Gradually beat in 1/2 cup sugar and 1/2 teaspoon vanilla.
- Gradually pour in 2 large eggs, lightly beaten.
- Beat in 1/2 cup sour cream and a pinch of salt.
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Pour batter into the tins, filling each almost to the top.
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Bake, rotating pan halfway through, until filling is set (about
22-25 minutes).
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Cool in pans at least 15 minutes, then refrigerate at least
four hours.
Tips and Suggestions
- If you’re okay with shorter cheesecakes, you could probably split
the batter over 18 tins instead of 16, though you’ll need two more
Oreo cookies.
- If you do fill the empty cups with water, remove the cheesecakes
before refrigerating, and set them on a cloth towel on a plate, as
moisture will accumulate on the bottoms if left in the pan.
- Consider mixing in dried fruit, like dried cranberries.
- Try piping strawberry jelly through a plastic bag to decorate the
cheesecakes prior to baking.