Cheesecake and cupcakes combined….it doesn’t get better than this! One of my all time favorite, no-fail recipes.
Ingredients: (makes 12-16 cupcakes)
- 16 ounces cream cheese
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla
- 2 eggs
- oreos: you’ll need 1/2 cup of crushed oreos (which is about 6-7 oreos) and enough whole oreos for the number of cupcakes you’re making
- whipped cream for frosting
Preheat oven to 350 degrees F.
Crush the oreos until they’re in very small pieces, almost like powder. A helpful tip to do this without making a mess: place the oreos in sealed a ziplock bag, and then crush them with a rolling pin or pot. Keep this aside for now.
Add sugar, flour and vanilla and beat well, then add eggs one at a time, beating after each one. Fold in the crushed oreos…about 1/2 a cup should be enough and you can save any left over oreo crumbs to top the cupcakes with at the end.
Place one oreo at the bottom of each cupcake liner (this serves as the “crust” for your cheesecake), and cover with batter. You can fill the cups up all the way to the top.
Bake for 20 minutes, until the tops are firm to touch and they start to brown a bit. They puff up a lot when they’re baking, but deflate quite a bit almost as soon as you take them out of the oven. The tops look cracked and a little ugly but it’s ok because once you top it with whipped cream, you can’t tell.
Sprinkle left over oreo crumbs on top of the whipped cream to finish. Another option is it top it with a little piece of an oreo. Keep refrigerated until time to serve.