Mini Oreo Pumpkin Cheesecake have a sweet Oreo crust, topped with a creamy pumpkin cheesecake layer and finished with a dollop of whipped cream and mini Oreo.
WHAT YOU’LL NEED
Cookies – Oreos or store brand Oreo cookies
Butter – Unsalted any brand. I use store brand
Cream Cheese – Any brand, use full fat for best results
Eggs – Large eggs white or brown
Pumpkin – Canned Pumpkin Puree. I used Libby’s.
Sugar – Light Brown Sugar, and granulated sugar. I use Dixie brand
Spices and Seasonings – Ground Cinnamon, Ground Nutmeg, Ground Ginger, Salt, and Vanilla Extract
STEP BY STEP INSTRUCTIONS
Step 1. Preheat the oven to 350 degrees and line a cupcake pan with white cupcake liners.
Step 2. Using a medium bowl, combine the oreo crumbs and melted butter. Using a tablespoon, spoon oreo mixture into the cupcake liners.
Step 3. Using a flat bottomed cup or measuring cup, lightly press down onto the crust. Set aside.
Step 4. Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt
Step 5. In another large, beat together the cream cheese, sugar, and vanilla extract
Step 6. Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
Step 7. Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
Step 8. Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
Step 9. Remove from oven and place onto the counter to cool to room temp
Step 10. Once cooled, move tray into the fridge for overnight
Step 11. When ready to eat, serve with whipped cream, a mini Oreo and a sprinkle of Oreo crumbs
TIPS AND FAQS
Make sure that you bring all of your cheesecake ingredients to room temperature before you start to make your Mini Oreo Pumpkin Cheesecake.
Store the cheesecakes in your refrigerator tightly sealed for up to 5 days.
If you want to store your cheesecakes for longer. To freeze, place your cheesecakes in the freezer on a baking sheet or tray. Once they are frozen sold, wrap each cheesecake in aluminum foil or plastic wrap. Then place in the freezer bag. You can store in the freezer for up to 4 months. To thaw, place them in the refrigerator overnight. Frozen cheesecakes can be thawed and served within 3 days of thawing.
RELATED RECIPES
Mini Oreo Pumpkin Cheesecake
Equipment
- Cupcake Pan
- Cupcakes Liners
Ingredients
Crust Ingredients
- 1 ¼ cup Oreo Crumbs
- 4 tbsp unsalted butter melted
Cheesecake Ingredients
- 1 ½ cup Pure Pumpkin Puree
- 3 large eggs
- ½ cup light brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 24 oz cream cheese room temperature, 3 blocks
- ½ cup granulated sugar
- 1 tsp vanilla extract
Instructions
Crust Directions
- Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
- Using a medium bowl, combine the Oreo crumbs and melted butter
- Using a tablespoon, spoon Oreo mixture into the cupcake liners
- Using a flat bottomed cup or measuring cup, lightly press down onto the crust.
- Set aside
Cheesecake Directions
- 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 beat until smooth and combined
- Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
- Once all is filled, place into the oven and bake for 25-30 minutes or until 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 a sprinkle of Oreo crumbs
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