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

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: Mini Cheesecakes

Calories: 201kcal

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

Notes

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

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