Wednesday, March 7, 2012

Cookies and Cream Cheesecakes

Happy Birthday OREOs!!!! 1912 - 2012
The first time I had "Cookies and Cream Cheesecake" was on my 13th birthday when I had just returned from a LONG birthday plane ride from the Philippines and experienced an even LONGER birthday! My birthday lasted for 40 hours that year! (I tried to enter this as the longest birthday ever in the Guinness World Records, but I think a lady in Egypt beat me. =/ ) Anyway, my Mom had them waiting for me when I returned home.

I've always loved this recipe and decided to make it for the Oasisians (Oasis College group at West Valley)!  
I hope they liked it!!!
I love this picture!! You are all welcome to review my stuff anytime, just as long as the thumbs stay up. =)
Don't worry readers, the cupcakes are not that hard. =)

This recipe was given to us by our good family friend
Mrs. Joanne Johnson.

The Ingredients

Place 1 perfect Oreo inside of the cupcake tin.

My waterfall of sugar, and a teaspoon is NOT enough Mary Poppins!!!!!!!!
Make sure to crush Oreos with a PLASTIC cup, not a glass one like I did.
(I about gave my mother a heart attack.)

Try not to eat the batter. =)

This recipe makes about 3 dozen cupcakes.

Ta Daaa

Don't worry, it's wet because it's moist not because of my saliva... hmm well maybe it's half and half. =)))

Cookies and Cream Cheesecakes

  • 42 Oreos, 30 left whole and 12 coarsely chopped/ or pounded with a plastic cup by hand.
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • pinch of salt

  1. Preheat oven to 275F. Line standard muffin tins with paper liners.  Place 1 whole cookie in the bottom of each lined cup.
  2. With an electric mixer on med-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 sides of bowl as needed.  Beat in sour cream and salt.  Stir in chopped cookies by hand.
  4. Divide batter evenly among cookie-filled cups, filling each almost to the top.  Bake, rotating tins halfway through, until filling is set, about 22 minutes.  Transfer tins to wire racks to cool completely.  Refrigerate (in tins) at least 4 hours (or up to overnight).  Remove from tins just before serving.

If you really like Oreos, you could put a second one on top and make an Oreo Cheesecake whoopie pie!!!

These are much better when they come directly out of the refrigerator. The colder the better. You could even freeze them if you want.

I hope you like this recipe and didn't get all freaked out because of the half eaten cookie picture. Stay tuned for the Vanilla Wafer version of this recipe with fruit on top, which will be posted sometime soon.

GB2- God Bless- GO BAKE!!!

(I'm always looking for new recipes to make so if anyone has a recipe that's easy, simple, and yummy please post it so I can try to make it and put it on the blog.  Don't worry, I'll give  credit where credit is due. ; )  )


  1. These look amazing! Definitely on my list to try after seeing this from you & Joanne!

  2. Hmmmm.....reading this in the morning isn't good. It's making me hungry!

  3. These look awesome! Oreos are the only store-bought cookie I enjoy. Especially with peanut butter! If you haven't tried an oreo with peanut butter, do! Also, it doesn't look like you have any icing on here...what if you made some cream cheese, peanut butter frosting?


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