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Oreo Cheesecake Cupcakes


We recently had some friends over for homemade pizza, football, and some Beatles Rock Band. Dan is an amazing pizza maker and this night was no exception! He pulled together a sausage pizza with peppers and onions and a Hawaiian pizza with ham, pineapple, and red peppers. He made the dough from scratch and the sauce as well - it was amazing. So amazing that there are NO pictures! About halfway through the meal, our friend reminded us that we forgot to snap a picture or two... oops! So you'll just have to trust me that it was pretty amazing and maybe I'll convince him to make it all again?!? 

For dessert, I whipped up some yummy oreo cheesecakes that I served in individual ramekins. It was actually my attempt to not have any leftovers for us to have to eat later. It was a BIG success! I kinda wish that there were some leftovers... We did however snap one pic before it was devoured! 

Oreo Cheesecake Cupcakes

  • 10 Oreos: 4 whole, 4 coarsely chopped, 2 broken in half
  • 1 8-oz packages cream cheese,at room temperature (Neufchatel is fine)
  • 1/4 cup sugar
  • 1/4 tsp vanilla extract
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup sour cream
  • Pinch of salt

Place 1 whole oreo in the bottom of each ramekin (you will need four total) 
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs,a little at a time,scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared ramekin, filling each almost to the top.
Bake with ramekins on a cookie sheet, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
Top with a dollop of whip cream and a half of an oreo, or a whole if you just wanna! 

*Recipe adapted from