Yield
12 cheesecakes
Time
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)
1
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.
2
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.
3
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.
4
Top each Oreo crust with about two tablespoons of pumpkin cheesecake filling, then put it in the oven to bake.