I do not buy Oreo cookie often. But from time to time, I cave in to cravings and let Oreo Cookies enter my pantry. Last week for example, I was craving for this Oreo Cheesecake cupcake and I also wanted to make a cake that calls for Oreo Cookies, so I purchased a box of it. I have to hide it to the deepest end of the pantry so that I will not give in to temptation of munching all of the cookies before they make their way to the cake and the cheesecake cupcakes I planned to bake. If you want to see my home-made Oreo recipe, check it this Healthy Oreo post and these other desserts:
I had some sour cream and cream cheese in the fridge anyway, so this is just appropriate. I got this recipe from framedcooksblog but I decreased the quantity of the cream cheese, because the original recipe called for a pound of cream cheese. The original recipe will yield 30 pieces of cream cheese cupcakes; I thought that would be too much. I cannot let my waist suffer from eating these irresistibly good cupcakes.
As I mentioned, this is an easy cupcake to make. I used low fat cream cheese in this recipe. Note that this recipe tends to fall in the middle so you have to fill the cupcake liner a little fuller so that the cheesecake will come out taller. I also cooled the cupcakes before serving since I thought it tasted better cold but you have to muster a lot self control not to devour these cheesecake cupcakes once it come out from the oven.