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Mini Oreo Pumpkin Cheesecake

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.

Mini Oreo Pumpkin Cheesecke

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WHAT YOUโ€™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 Libbyโ€™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

Mini cheesecake on table

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 (crushed oreos. use the entire cookie to make the 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 ยฝ 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

Oreo Mini Cheesecakes on cutting board

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.  

dessert on table

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Mini Oreo Pumpkin Cheesecake

Mini Oreo Pumpkin Cheesecakes have a sweet Oreo crust, topped with a creamy pumpkin cheesecake layer and finished with a dollop of whipped cream and mini Oreo.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24 Mini Cheesecakes
Calories: 201kcal
Author: Wendy

Equipment

  • Cupcake Pan
  • Cupcakes Liners

Ingredients

Crust Ingredients

  • 1 ยผ cup Oreo Crumbs
  • 4 tbsp unsalted butter melted

Cheesecake Ingredients

  • 1 ยฝ cup Pure Pumpkin Puree
  • 3 large eggs
  • ยฝ cup light brown sugar
  • 1 ยฝ tsp ground cinnamon
  • ยฝ tsp ground nutmeg
  • ยผ tsp ground ginger
  • ยผ tsp kosher salt
  • 24 oz cream cheese room temperature, 3 blocks
  • ยฝ 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 ยฝ 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

Notes

Be sure that all of your ingredients are room temperature before starting to make your cheesecake.ย 

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Mini Cheesecake | Calories: 201kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 164mg | Potassium: 102mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2853IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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4 Comments

    1. Oreo crumbs are the entire cookie creme and all ground up. All you need to do is crush the entire cookie with a rolling pin or place into a food processor. Thank you for this question. I will add it to the information for anyone!

    1. Thank you so much for catching my mistake! Not sure I missed adding that! I used 1/4 teaspoon of ground ginger. If you enjoy ginger you can up it to 1/2 teaspoon for additional flavor! Have a wonderful thanksgiving!

5 from 1 vote

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