Via Flickr
Mini Pumpkin Oreo Cheesecakes are festive little treats without too much fuss. Serve this black and orange dessert for Halloween or as an alternative to pumpkin pie for Thanksgiving.
Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie. These fun cheesecake cupcakes are the perfect dessert for every fall party!!!
I’ve already made rice crispy treat pumpkins, candy corn cupcakes, cheesecake truffles, and candy corn popcorn. This year I decided to stick with my baking strengths and make Mini Pumpkin Oreo Cheesecakes.
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Ingredients:
Oreo crust:
- ¾ cup Oreo crumbs
- 1 tablespoon butter, melted
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Ingredients:
Oreo crust:
- ¾ cup Oreo crumbs
- 1 tablespoon butter, melted
Filling:
- 1 packages cream cheese, softened (8oz)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 large egg
- 2 tablespoons sour cream
- 2 tablespoons all purpose flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons sugar
- garnish with cinnamon or pecans
Instructions:
- Preheat oven to 350 degrees and make sure to grease 12 cup muffin pan so they will come out easily.
- To make the crust: process Oreo crumbs in a food processor until ground.
- Mix in butter. Press evenly into the pan. Bake until firm, 5 minutes. Cool slightly.
- In the bowl of an electric stand mixer, beat together the cream cheese and sugar on medium-high speed until light and fluffy.
- Beat in the pumpkin until well combined.
- Next add in the egg, sour cream, flour, and vanilla just until well mixed.
- Add cinnamon and nutmeg; mix until well combined.
- Pour mixture over the slightly cooled crust. Bake for 25 minutes.
- Remove pan from sheet and cool completely on a wire rack.
- Cover with plastic wrap and chill until firm, at least 2 hours.
- Garnish with whipped cream, cinnamon and/or pecans.
From: cakescottage