Drop mixer speed to low and blend in pumpkin puree, egg, pumpkin pie spice, vanilla, and salt until smooth and creamy, about another 2-4 minutes. Remove bowl from mixer.
2/3 cup pumpkin puree, 1 large egg, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Scoop up about 1 heaping tablespoon of Oreo crust, then pour it into one of the cavities in the prepared muffin tin. Press down firmly to create a solid, even layer of Oreo crust. Repeat this step until all of the Oreo crust has been used.
Scoop up about 3-4 tablesppons of the pumpkin cheesecake and pour it over the Oreo crust in one of the cavities, gently leveling out the top. Repeat this step until all pumpkin cheesecake has been used.
Bake for 18-22 minutes or until the edges appear set (a slightly darker color).
Allow cheesecakes to cool for 15 minutes in the pan, then transfer to a wire cooling rack to cool completely.
Once cooled, transfer mini cheesecakes to the refrigerator and chill for 1 hour. If desired, decorate mini pumpkin Oreo cheesecakes with whipped cream, pumpkin pie spice, and more crumbled Oreo cookies.
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