After a couple of months of missing it, I was happy to be able to participate in September’s Martha Stewart Cupcake Club. This month’s recipe is cookies and cream cheesecake cupcakes, from the Martha Stewart Cupcake book. The idea is that these make mini cheesecakes. You put an Oreo at the bottom and make a cheesecake batter with crushed Oreos in it.
I used reduced fat cream cheese without even thinking about it – that’s what I always buy. I think that might have been a mistake since I could not get these to set up. I baked them for 10 minutes longer than Martha said and they were still wiggly. I took them out and hoped that when they chilled they would set up. They were mushy. You couldn’t peel the wrapper off, so we ended up eating them with spoons. Oh well. They still tasted great and if they had set up, they would have been beautiful. So lesson learned here – use regular cream cheese!