Easiest Way to Make Yummy Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes. It's a fudge swirled mini cheesecake that sits on top of an Oreo cookie. Since then so many bloggers have. Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delicious twist on your standard cupcake.

Layered with a graham cracker crust and creamy tangy cheesecake. It's a fudge swirled mini cheesecake that sits on top of an Oreo cookie. Line a muffin tin with cupcake liners. You can have Fudge Swirled Oreo Bottom Cheesecake Cupcakes using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fudge Swirled Oreo Bottom Cheesecake Cupcakes

1. Prepare 18 of double stuff Oreos.
2. Prepare 2 (8 oz) of packets cream cheese.
3. Prepare 1/2 cup of sugar.
4. You need 2 of large eggs.
5. It's 1/2 cup of sour cream.
6. Prepare 1/2 tsp of vanilla extract.
7. It's pinch of salt.
8. It's of Hot fudge sauce (If do not want to make you can use Nutella).
9. Prepare 1/2 cup of butter.
10. You need 1/3 cup of unsweetened cocoa powder.
11. You need 2/3 cup of milk chocolate chips.
12. You need 2 cups of sugar.
13. You need 1 (12 oz) of can evaporated milk.
14. It's 1 tsp of vanilla extract.

Place an Oreo in the bottom of each one. Perfect for Oreo, cheesecake, and chocolate lovers! These homemade oreo balls are coated in chocolate and decorated with sprinkles and drizzle for a stunning presentation. Oreo Fudge Cheesecake recipe: Try this Oreo Fudge Cheesecake recipe, or contribute your own.

Fudge Swirled Oreo Bottom Cheesecake Cupcakes instructions

1. Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one..
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side..
3. To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat..
4. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly..
5. Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!.
6. Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix..
7. Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!.

Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling. In a large mixing bowl combine the cream cheese, sour cream, and. Place a cookie in the bottom of each cup of a lined muffin tin. In a stand mixer, beat cream cheese.