Oreo Cheesecake Cupcake's

By: Mateya Hutton - Hr. 2

Makes 15 Cupcakes

Prep Time: 10 Minutes

Cook: 6 Hours

Ingredients:

21 Oreo Cookies, 15 left whole, 6 chopped.

1 pound (2, 8 Ounce packages) cream cheese, room temperature.

1/2 cup of Granulated Sugar.

1/2 teaspoon of vanilla extract.

2 Large eggs, room temperature.

1/2 cup of sour cream.

1/8 teaspoon of fine salt.

Directions:

• Preheat Oven to 375 degrees.
• Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo in the bottom of each liner.
• In Large bowl, use an electric mixer to beat cream cheese until smooth. Add sugar and beat until combined. Beat in vanilla and then eggs, one at a time, beating until combined. Beat in the sour cream and salt. DO NOT over mix. Stir in chopped Oreo cookies. 
•  Divide the batter into the cookie-lined cups, filling them almost to the top. Bake until filling is set, about 21 minutes. Take out and put onto wire racks to cool completely inside the muffin tins. Refrigerate for at least 4 hours before serving. 
• Can be kept in air tight container for up to 3 days.

In this recipe I used the creaming method. This method made my product very creamy and soft to eat. Each cupcake had a very rich taste in my mouth and was very smooth and creamy in my mouth.

These Oreo Cheesecake Cupcakes were perfectly mixed put together. They are the perfect small dessert for after a big dinner. The crunchy Oreo cookie at the bottom went very well with the cheesecake filling. The chunks of Oreo's in the filling also made the texture of the filling not too rich, but also not too creamy. The combination of the crunchy Oreo cookie and smooth, creamy cheesecake filling made a very rich and good dessert.

I would definitely make these cupcakes again! I will also be making these for a long time for small gatherings or just for a dessert at home with my family. These Oreo Cheesecake Cupcake's are something you NEED to try otherwise you won't know what a great dessert is!