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Home-made Oreo Cheesecake Cupcake

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Oreo Cheesecake Cupcake -These Mini Oreo Cheesecakes make a perfect dessert!

Make your very own Oreo Cheesecake Cupcakes that are perfectly sized for individual treats! This will not take you that long, and you will have delicious home-made cupcakes to serve with coffee!

Oreo Cheesecake Cupcake

18 Oreos
2 (8oz) packages of cream cheese
½ cup sugar
½ teaspoon vanilla extract
2 large eggs
pinch salt
¼ cup hot fudge sauce (I googled the recipe – it was not included)

Preheat oven to 140 °C.
Line a muffin tin with cupcake liners.
Place an Oreo at 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.
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 to gently swirl the fudge into the cheesecake mix.
Bake in the preheated oven for 22-25 minutes until filling is set.
Cool completely in the tin before removing it.

Hot Fudge Sauce

2 tablespoon (30 grams) unsalted butter
2/3 cup (155 ml) heavy or whipping cream
1/4 cup (50 grams) packed dark-brown sugar
1/2 cup (170 grams) light corn syrup, golden syrup, or honey (I used honey)
1/4 cup (20 grams) cocoa powder
1/4 teaspoon fine or table sea salt
6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
1/2 teaspoon vanilla extract

Combine the butter, cream, honey, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.
Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips.
Stir in vanilla.
Leftovers can be stored in the fridge

Chef’s Note

You can replace Nutella with a Fudge swirl.

Recipe Credit: The Stay at Home Chef

Prepared, tried, and tested Melanie Kramar

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