June 19, 2012
Oreo Cheesecake Cupcakes
I wanted to make something special for my family this Fathers Day. After asking for suggestions via Facebook, I stumbled upon a handful of great ideas from Stephanie. <- Thanks!
The recipe that stood out to me the most looked like mini Oreo cheesecakes. I loved the way an Oreo snuck into the bottom of the cupcake, then popped back up on top at the end.
After last week’s Peppermint Pattie Brownies, I knew I had to cut a few
calories corners and make a few substitutions to this recipe. When it comes to cream cheese, sour cream, or any kind of dairy in a dessert, I prefer to use a low or reduced fat version. With amount of Oreos, I doubt anyone will ever notice the difference. <- Possible challenge from me to you?
I have a lot of people to thank for these oh-so-yummy “mini Oreo cheesecake” cupcakes. The link came from Stephanie, the recipe came from Kate’s World Kitchen, and it was adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes.
And yes, if this is the fourth string of sharing this recipe, they
must be are that good.
22 Oreos: 16 left whole, 6 chopped
2 8-oz. packages of cream cheese, at room temperature (I used reduced fat)
1/2 cup sugar (I used Stevia)
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream (I used reduced fat)
pinch of salt (optional)
prep time: 20 minutes
cook/cool time: 25 mins + 4 hours
1. Preheat oven to 275 degrees F.
2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper linens.
3. Place 1 whole Oreo in the bottom of each lined cup.
4. In a large mixing bowl, beat the cream cheese. Gradually beat in Stevia and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack.
11. Transfer cakes onto a plate and cool in the refrigerator for at least 4 hours.
While each cake was cooling in the fridge, I was eagerly anticipating what the finished product would look and taste like.
Delicious easily describes both of those categories.
Delicious and filling for their size.
Works for me!
Do you ever substitute low/reduced fat products in your recipes?
Does your family notice?