Description
Indulge in the flavors of fall with these creamy mini pumpkin cheesecakes featuring a delightful Oreo crust. Perfectly portioned for gatherings or cozy nights in, each cheesecake offers a luscious pumpkin filling that embodies the essence of autumn. With their rich taste and charming presentation, these treats are sure to impress at Thanksgiving, birthday celebrations, or any festive occasion. Customize your cheesecakes with toppings like caramel sauce and pecans for an extra touch of indulgence. Easy to make and utterly delicious, this recipe is a must-try for dessert lovers!
Ingredients
- 12 Oreos
- 8 ounces cream cheese (room temperature)
- 1 large egg (room temperature)
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- Optional: caramel sauce
- Optional: chopped pecans
- Optional: hot fudge
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and place one Oreo in each liner.
- In a mixing bowl, beat the cream cheese until smooth. Add the egg, sugar, and pumpkin puree; mix until well combined.
- Stir in vanilla extract, pumpkin pie spice, salt, and flour until fully integrated.
- Spoon the mixture over each Oreo base in the muffin pan, filling about three-quarters full.
- Bake for 22–25 minutes until the tops lose their glossy look and a toothpick comes out clean.
- Allow to cool completely before chilling in the refrigerator for at least four hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (57g)
- Calories: 189
- Sugar: 13g
- Sodium: 169mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 52mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Experiment with different toppings according to your taste preferences. Store leftovers in an airtight container; they last up to three days in the fridge or can be frozen for one month.