oreo cheesecake cupcakes

does that sound familiar: you see a recipe and think, i have that make that now. that’s how i felt when i saw these oreo cheesecake cupcakes in the current issue of “mutti kocht am besten”. no sooner said, than done and the cupcakes actually were in the oven the next day. i adjusted the recipe marginally. especially for the topping i would plan more time and let it set for a couple of hours – otherwise it is way to liquid to spread on the cupcakes. you could also make it the same way as in my grandma’s chocolate cake and whip the ganache – that way you get a light and fluffy topping 🙂

ingredients (12 cupcakes)

• 230 g oreos
• 550 g cream cheese
• 200 g low fat curd cheese
• 80 g sugar
• 2 packages vanilla sugar or 2 tbsp of a homemade one
• 2 eggs
• 100 g chocolate
• 100 g whipping cream

preheat oven to 180°. line muffin tray with paper forms and place 1 oreo in each.

for the cheesecake mixture, mix cream cheese, curd, sugar and vanilla sugar (not too long, otherwise it gets too liquid). stir in eggs one at a time. put 6-8 cookies into a freezer bag, close tightly and with the bottom of a pot crumble them. fold cookie crumbles into the mixture. spread mixture evenly into the muffin tray and bake in hot oven for about 30 min.

in the meantime heat cream for the topping (don’t let it boil), melt chocolate in it. let set for at least 1 hour (maybe longer) until the ganache is thick enough (it is very runny in the beginning). if you want to whip the topping, put in fridge for at least 4 hours and then whip until fluffy.

spread the topping on chilled cupcakes (also best put them in the fridge for 3-4 hours). roughly chop rest of the cookies and sprinkle on top of cupcakes.