Kahlua Cream Cheese Cup Pies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Chocolate, semisweet
  • 1 1/3 tbsp Cocoa powder
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/3 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 12 Oreo cookies

• Drinks

  • 1/2 tsp Espresso granules, instant

• Dairy

  • 2 tbsp Butter
  • 1 (8oz package Cream cheese
  • 1 tbsp Heavy cream
  • 1 1/3 cup Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Kahlua

• Liquids

  • 2 tbsp Water

Found on bakingmischief.com

Description

Directions

• Line your cupcake pan with cupcake liners. Preheat oven to 350°F.
• In a food processor, pulse cookies until they are crushed into fine crumbs. Add melted butter and pulse until butter is incorporated.
• Divide the mixture between the cupcake cups, about a tablespoon of crumbs each. Use your fingers or a shot glass to press the crumbs down firmly so they cover the entire bottom of each cup. Set aside.
• Lazy person/no food processor instructions: Skip the butter and the food processor and stick an Oreo at the bottom of each cup. Done.
• Using a stand mixer with the paddle attachment or a handheld electric mixer, beat cream cheese on medium until smooth. Scrape down the sides and bottom of the bowl. Add the sugar and beat at medium speed until sugar is incorporated.
• Add egg and beat on medium until completely smooth.
• In a microwave-safe bowl, combine chocolate and heavy cream. With your microwave on medium power, heat for 30 seconds and stir. Repeat until mixture is smooth. Test your chocolate to make sure it is not too hot before you add it to the cream cheese mixture. If it is too warm to comfortably touch, set aside for a minute or two until it cools slightly.
• Add slightly cooled chocolate to cream cheese mixture and beat until incorporated. Add sour cream, Kahlua, espresso, vanilla, and salt. Mix well, scraping the sides and bottom so no white streaks remain.
• Divide mixture evenly between cupcake cups, filling just under 3/4 full. It should make exactly 12 cup pies.
• Bake for 12-15 minutes until edges look set. Middles will still be a little jiggly, but will finish cooking as they cool.
• Cool on the counter for 20 minutes before transferring to the refrigerator. Chill for at least an hour.
• Once your cheesecakes have chilled, in a small pot, combine water, sugar, and cocoa powder. Whisk together over medium heat. Bring to a boil, turn down and simmer for 1 to 2 minutes, until mixture thickens (if you run a spoon down the center of the pot it should take a couple of seconds to fill back in).
• Remove from heat. Mixture will thicken as it cools and should be the consistency of thick syrup. If it is too runny, you can return it to heat and simmer for another 30 seconds to a minute. Allow to cool slightly before using.
• While your sauce cools, preheat oven to 425°F.
• In a small bowl, stir together sour cream, sugar, vanilla and salt. Spoon evenly over cheesecakes, about a tablespoon each. Smooth tops so no cheesecake shows through.
• Scrape all of the cooled fudge sauce into a disposable plastic bag (spread bag open over a cup to make transfer easier) and snip a very small piece off of the corner. Draw three straight lines across each of the cheesecakes and drag a butter knife across them to make the design. Wipe knife off between each stroke.
• Bake for 4 minutes, until tops look slightly shiny and glazed. Allow to cool and refrigerate for at least 2 hours before serving.

Nutrition