Go Back

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Print Recipe Pin Recipe

Ingredients
  

  • 16 Double Stuff Oreos
  • 2 8-ounce packages cream cheese
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • Pinch of salt
  • ¼ cup hot fudge sauce

Instructions
 

  • Pre-heat oven to 275°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 butter knife, to gently swirl the fudge into the cheesecake mix.
  • Bake in the pre-heated oven for 22 - 25 minutes until filling is set.
  • Cool completely, in the tin, before removing.
  • Store in refrigerator.

Notes

Fudge swirl can also be replaced with Nutella.