Ingredients with Measurements:
- 24 Oreo cookies
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Pinch of salt
Special equipment needed:
- Cupcake liners
- Muffin tin
- Food processor or plastic bag and rolling pin
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Crush 12 Oreo cookies in a food processor or plastic bag and rolling pin until they are fine crumbs.
3. Place one tablespoon of the Oreo crumbs into each cupcake liner and press down with the back of a spoon to form a crust.
4. In a large bowl, beat the cream cheese and sugar together until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Mix in the vanilla extract, sour cream, and salt until well combined.
7. Crush the remaining 12 Oreo cookies into small pieces and fold them into the cheesecake batter.
8. Spoon the cheesecake batter into the cupcake liners, filling each one about 3/4 full.
9. Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
10. Allow the cupcakes to cool completely before refrigerating for at least 2 hours.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 2 hours and 45 minutes
Temperature:
325°F (160°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 290
Fat: 19g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 230mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- Regular Oreo cookies can be substituted for any flavored Oreo cookies.
- Greek yogurt can be substituted for sour cream.
- Low-fat cream cheese can be substituted for regular cream cheese.
Variations:
- Add a tablespoon of cocoa powder to the Oreo crust for a chocolate twist.
- Top each cupcake with whipped cream and a mini Oreo cookie.
- Use a different type of cookie for the crust, such as graham crackers or chocolate chip cookies.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the batter.
- Allow the cupcakes to cool completely before refrigerating to prevent condensation from forming on the cheesecake surface.
- Use a toothpick to test the cheesecake's doneness. If it comes out clean, the cheesecake is ready.
Storage instructions:
Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake cupcakes cold.
Presentation ideas:
Place the cupcakes on a decorative platter and sprinkle with additional Oreo crumbs.
Garnishes:
Whipped cream, mini Oreo cookies, or fresh berries.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, it may be overcooked or the oven temperature may be too high. To prevent cracking, avoid overmixing the batter and do not overbake the cheesecake.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the recipe. Keep the cheesecake refrigerated until ready to serve.
Food history:
Cheesecake has been around since ancient Greece and was often served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Creamy, sweet, and chocolatey.
Serving suggestions:
Serve the cheesecake cupcakes as a dessert or a sweet snack.
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