Some of you may know that I've challenged myself to making all one hundred and seventy-five cupcakes from Martha Stewart's Cupcakes book.
Layla likes this cheesecake cupcake, too!
So far this is my fourth one! As some go, this recipe was pretty easy to make. The photo above is the chopped oreos that go into the batter at the end.
Hope you enjoy making these!
Below is the recipe! Enjoy!
CQ
Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30
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.
Mmmmm...they look delicious! I can't wait to try them! Quick question (it might be dumb) but how many blocks of cream cheese is two pounds? :)
ReplyDeleteThank you!!
4 boxes of (each box being 8 oz) Philadelphia cream cheese.
DeleteThe most importantthing is did it taste good?
ReplyDeleteMelis: You'll need four 8 oz blocks!
ReplyDeleteIman:
ReplyDeleteThese cupcakes are sooooo good you'll want to eat all of them!
I'm sure you've brought a cooler so at least three of these travel back home safely. I'm just sayin'.
ReplyDeleteThey look really elegant esp when turned upside down. Also the white liners bring the cookie through. Are they eaten cold like straight fr the refrigerator or should it be brought to room temp?
ReplyDeleteI actually ate a half of one before I put them in the refrigerator...I'm guessing it's okay if you bring them to room temp.
ReplyDeletemmm yummy!! i love cookies and cream anything, but being vegan complicates enjoying them. i'm sure a vegan version can be worked up somehow. great pictures!
ReplyDeleteJust found your site and I already have several things bookmarked to try, the first being these OREO cupcakes. OMG, I'm gonna have to workout a lot harder if I linger here much longer...
ReplyDeleteI also made these cupcakes recently and can be found on my cupcake blog, http://cupcakeism.blogspot.com/. They turned out to be a hit for my young twelve-year-old cousins. I ended up using brown sugar and topped the cupcakes off with whipped cream.
ReplyDeleteYum! I love these oreo cupcakes! Im making them right away! Check out my blog as well - greenwichladyetiquette.blogspot.com
ReplyDeletethose look fantastic!! I love the large whole oreo on the bottom. I think you could even turn those upside down and serve them with that beautiful oreo on top. You are a creative cook-I'd love to be baking Martha's cupcakes with u right now. I have the book just not the time at the moment. I am hosting my first Iron Cupcake Challenge in a week from today, so maybe after that I'll jump on board. Love your pooch too!! Happy Baking!!
ReplyDeleteYummie yummie! that really looks delicious!
ReplyDeletewow they look absolutely awesone
ReplyDeletewow...I WANT A DOZEN =0)
ReplyDeleteI am totally going to make these for my baby girls.
Thank you.
MMM. I can't wait to try these. I think I'll try to reduce the recipe to half, as I don't think it's wise for me to have so many sitting around. Better yet, maybe I'll wait until game night to have friends to share. Thanks for the recipe!
ReplyDeleteWhen I got Martha's book for my bday this year I instantly wondered if that cool oreo-through-the wrapper look could actually be achieved. Guess so, yours look just like the real thing!
ReplyDeleteI can already tell that these are my favorite!
ReplyDeletei baked these as well & added half an oreo standing up (on angle) to the top of muffin when it was 3/4 baked ...looked cute & yummie!
ReplyDeleteAwesome! Can't wait to see all the results as you work your way through the book.
ReplyDeleteI love that you can see the cookie from the bottom:) Your dog has good self control:)
ReplyDeleteThese are super easy to bake and everyone loved them. I plan on making them again for an upcoming cocktail party.
ReplyDeleteoh these are so cute, and they look delicious! :) love your blog! :)
ReplyDeleteI just made these out of my book as well! I was just wondering if anyone else thought the oven temperature was a bit low? 275 degrees sounds really low to me?
ReplyDeleteNew to your site. LOVE IT! Love your dog too. I can not wait to start baking. :)
ReplyDeleteI had one of these this morning, and it was wonderful! I plan to make some for an upcoming party. :)
ReplyDeleteMy cupcakes sank when i left it to cool down?Is it becuz i beat the mixing it for too long?If I baked it for 25mins is it too long?
ReplyDeleteThinking about making these will Halloween oreos. Think the black and orange will stand out or just be an ugly mess?
ReplyDeleteMe and my friend just made these! They are delicious warm, we can only imagine what they will taste like after they cool. The only thing is we had enough batter left over to make a pie also. We can't figure out why there is so much left over...but the pie will be an extra treat! We are going to experiment further with this recipe adding our own toppings! YUM!
ReplyDeleteI want to make these! How fun. I am glad I found your blog!!! I have a little blog too called BS Cooks! My new obsession is cupcakes. You blog is great inspiration for me! :)
ReplyDeleteHi these look amazing, looking forward to trying them =]
ReplyDeleteDumb question but I was wondering if you used a fan forced oven? Also, is the 275 degrees in Celsius or Fahrenheit?
I followed the receipe and baked these two nights ago. I'm sorry but these little cheesecakes were lacking. The paper cups stuck to them. Everyone that tried them said they were missing something. I followed the instructions. They tasted bland. I won't be recommending these.
ReplyDeleteTo Samantha:
ReplyDeleteMy turned out awesome. They taste amazing and look cute. I think you might need more practice.
@Melis B:
ReplyDeleteThere are several different amounts in different brands of cream cheese. The best way to get 2 pounds is to just add up the ozs until you get 32ozs of cream cheese. Each pound is 16ozs =]
I'm so glad I found your site! I'm baking my way through Martha's cupcake cookbook,too!!!! :) Go check out my blog...
ReplyDeletewww.pirates-n-princesses.blogspot.com
I baked these over the weekend. delicious! But could I make a whole cheesecake with the same recipe and just leave it cook for 50 mins? It would be awesome with the round biscuits layered on the base and around the sides. Please let me know, I need the help!
ReplyDeleteJust so you know, chocolate is poisonous for dogs
ReplyDeleteMy mother in law made these cupcakes for a family dinner last week she made 20 and within the hour they were gone!! By far my favorite cupcake.. I'm attempting to make them for easter tomorrow. Wish me luck!
ReplyDeleteCan i please know the exact amount of the 1 cup of sugar and sour cream in ozs? :) hehe loving the cupcakes! Can't wait to try em out :) thanks a bunch!
ReplyDeleteHi 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 pan!:( 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!:)
ReplyDeleteHow long can these be kept in the fridge? And you are supposed to remove them from the liners before serving? I don't think mine are going to come out very easily.
ReplyDeleteI tried this recipe but my whole oreos floated to the top - do I just need to beat the mixture for longer to get it more light so the oreo is heavier? That's the only thing I can think of that I could have done wrong :/
ReplyDeleteI had this recipe in an older cookbook and it mentioned foil cupcake liners -- I use them and I don't have sticking issues. Another website said they freeze well too, but I haven't tried that yet. I decorate with a mini-oreo on the top...but next time I think I'll try whipped cream with the mini oreo. YUM!
ReplyDeleteThis may sound dumb lol but do you put icing on them or serve them like that
ReplyDeleteTerrible recipe. Too many eggs, not enough sugar. I was embarrassed to serve them. I make amazing cheesecakes but these were disgusting.
ReplyDeleteI would have to disagree, maybe try doing the following the recipe more closely.
Delete