Oreo Pumpkin Mini Cheesecakes
Indulge in the flavors of fall with our Oreo Pumpkin Mini Cheesecakes recipe. These delightful mini treats combine the rich creaminess of cheesecake with the warm, comforting essence of pumpkin, all nestled on a crunchy Oreo cookie crust. Perfect for gatherings or a sweet indulgence, these mini cheesecakes are a seasonal delight that will leave you craving more. Try this easy-to-follow recipe for a taste of autumn in every bite.
Servings 24 cheesecakes
Ingredients
- 1 1/2 C Pure Pumpkin Puree
- 3 Large Eggs
- 1/2 C Light Brown Sugar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Kosher Salt
- 3 - 8oz oz. Cream Cheese, softened
- 1/2 C Sugar
- 1/2 tsp Pure Vanilla Extract
Oreo Crumb Crust
- 1 1/4 C Oreo crumbs
- 4 tbsp Unsalted Sweet Cream Butter, melted
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with white cupcake linersUsing a medium bowl, combine the oreo crumbs and melted butterUsing a tablespoon, spoon oreo mixture into the cupcake linersUsing a flat bottomed cup or measuring cup, lightly press down onto the crust
- Using a large mixing bowl, mix well until combined the pumpkin puree,brown sugar, eggs, cinnamon, nutmeg, ginger and salt
- In another large, beat together the cream cheese, sugar, and vanilla extract
- Combine the pumpkin mixture into the cream cheese mixture and beatuntil smooth and combined
- Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecakebatter into the cupcake liners
- Once all is filled, place into the oven and bake for 25-30 minutes oruntil the edges are firm and the middle slightly jiggles
- Remove from oven and place onto the counter to cool to room temp
- Once cooled, move tray into the fridge for overnight
- When ready to eat, serve with whipped cream, a mini oreo and asprinkle of oreo crumbs