Matty Monday - Week 2!! Cookies and Cream Cheesecake Cupcakes!

Hi Made By Stephie readers!! I'm back for another edition of Matty Monday! Thanks for all of the nice comments you left last week - I am so glad you liked the Boston Cream Pie Cupcakes!

This week we decided to do a cupcake that was a little bit easier but just as yummy.

Here are the details:

Martha Stewart's Cookies and Cream Cheesecakes

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.

Hope you enjoy them! See ya next week!

Matty