1 hour 45 minutes
Combining the flavors of a simple chocolate Oreo crust with a decadent pumpkin filling, these mini pumpkin Oreo cheesecakes are packed with the essence of fall.
‣ 18 Oreos, plus more for crumbled garnish (optional) ‣ 4 tablespoons unsalted butter, melted ‣ 8 oz cream cheese, softened ‣ 1/2 cup granulated sugar ‣ 2/3 cup pumpkin puree ‣ 1 large egg, room temperature ‣ 1 teaspoon pumpkin pie spice, plus more for garnish (optional) ‣ 1 teaspoon vanilla extract ‣ 1/4 teaspoon salt ‣ whipped cream, storebought or homemade, for topping (optional)
Prepare the Oreo crust by crushing the Oreos into a fine crumble, then drizzling them with melted butter. Use a fork to mix and fluff the crumbles until they’re completely saturated. Set the crust aside for now.
Using a stand mixer (or hand mixer + large bowl), cream together the cream cheese and sugar, then blend in the pumpkin puree, egg, pumpkin pie spice, vanilla, and salt. The batter should be smooth and creamy.
Line a muffin pan with cupcake liners, then add about one tablespoon of Oreo crust to each cavity. Firmly pack it down, so that it forms an even layered crust.
Top each Oreo crust with about two tablespoons of pumpkin cheesecake filling, then put it in the oven to bake.