Fudge Swirled Oreo Bottom Cheesecake Cupcakes
User Reviews
4.9
Fudge Swirled Oreo Bottom Cheesecake Cupcakes
Description
Fudge Swirled Oreo Bottom Cheesecake Cupcakes start by pressing an Oreo cookie into each cupcake liner, forming a sturdy, chocolaty base. A cream cheese mixture made with cream cheese, granulated sugar, sour cream, vanilla, eggs, and salt is poured over the cookie. A layer of hot fudge sauce is added and gently swirled into the filling, adding pockets of chocolate throughout. Baking at a moderate temperature allows the cheesecake to set while maintaining a smooth texture without cracking.
The final cupcakes combine the sweetness and slight tang of cheesecake with the rich flavors of Oreo and fudge. Cooling them completely before removing from the tin helps maintain their shape. These bite-sized treats are easy to serve chilled and make an indulgent dessert option.
The recipe notes mention that Nutella can be used as a substitute for the fudge swirl, offering a hazelnut variation to the flavor character.
Ingredients
- 18 Oreo cookies Double Stuf variety
- 2 (8 ounce) packages cream cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 egg
- 1/2 cup sour cream
- Pinch salt
- 1/4 cup hot fudge sauce
Instructions
- Preheat oven to 325 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
- In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
- Add a heaping tablespoon of cheesecake batter to each muffin cup.
- Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
- Bake in the preheated oven for 40-45 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.
Notes
- Nutella can be used instead of hot fudge sauce to create a different chocolate-hazelnut swirl in the cheesecake cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 258mg | 11% |
| Potassium | 123mg | 3% |
| Sugar | 13g | 26% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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