Cheesecake Cupccakes

Cheesecake Cupcake

I have made Oreo Cookie Cheesecake Cupcakes before and we loved them and today have been looking at modifying two of my recipes to make a dozen Oreo and a dozen plain cheesecake cupcakes.    thehiddenpantry.blogspot.com/2012/07/oreo-cheesecake-cupcakes.html 
It has turned out the resulting recipe yielded 28 cupcake cheesecakes.

Ingredients for Cheesecake Cupcakes:

14 Oreo cookies plus 5 Oreo cookies roughly crushed
14 Vanilla wafers
3-8 ounce pkgs. Cream Cheese at room temperature
1 1/2 C. sugar
4 large eggs
1 T. vanilla

Ingredients for Topping

1 1/2 C. sour cream
1/4 C. sugar
1 t. vanilla
optional fruit topping

Half of our cheesecakes are plain and half are "Oreo".

Preheat the oven to 300 degrees F.  Place a cupcake paper in each of 28 cupcake tins.  Place an Oreo cookie in the bottom of a 14 cupcake papered slots and 14 Vanilla wafers in 14 cupcake papered slots.  Set aside.

Using an electric mixer and preferably a stand mixer as this is beaten for quite a long while!  Mix the cream cheese and sugar beating for 5 full minutes.

Fill half of the prepared paper cups with plain batter then add the crushed cookies to the remaining filling.

Add the eggs, one at a time and continue beating.  Add the vanilla and beat an additional 30 minutes.  Be sure to scrape the sides and bottom of the bowl really well at least twice.  Remove half of the batter and by hand fold in the roughly crushed Oreo cookies.

Carefully spoon the Oreo batter over the Oreo cookies in the cupcake tins filling to just below the top of the paper.  Spoon the plain cheesecake batter over the Vanilla wafers as you did the first dozen. Bake the filled tins in the center of the oven for 30 minutes then check for doneness.  When the center has set (They may look slightly cracked or slightly sunken.) remove from the oven and cool for 20 minutes.

The left are Oreo cheesecakes and the right are plain cheesecakes after baking.

Mix the sour cream, sugar, and vanilla together well and spread dollop onto the top of each individual cheesecake.  Return to the oven and bake an additional 10 minutes.  Refrigerate at least 4 hours and preferably overnight before serving.

These cakes have been topped with the sweetened sour cream and finished baking.

At serving time serve these as they are or top with fruit topping of your choice.  We like fresh sweetened strawberries, raspberries, blueberries, or cherries.  Enjoy as these treats make any occasion a party!  Yield 28 desserts.