Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes

Ingredients

CRUST

•  1 & 1/2 cups oreo crumbs
•  2 tbsp melted butter

CHEESECAKE

•  1 and 1/2 packages cream cheese (8 oz packages - for a total of 12 oz for this recipe), softened
•  1/3 cup sugar
•  1 tsp vanilla extract
•  2 tsp pumpkin pie spice
•  1/2 cup pumpkin puree
•  2 eggs

TOPPING

•  Pumpkin Whipped Cream
•  Mini Oreos

Instructions

CRUST

1. Preheat the oven to 350º F.
2. Line a regular sized muffin pan with 12 paper muffin liners.
3. In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
4. Put 1-2 tbsp of oreo crumbs in each muffin cup.
5. Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
6. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

CHEESECAKE

1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
2. Beat in the sugar, pumpkin pie spice, and vanilla extract until smooth.
3. Beat in the eggs and pumpkin puree.
4. Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
5. Bake for 21-24 minutes or until the center of the cheesecake is only slightly jiggly.
6. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
7. Top with pumpkin whipped cream and mini oreos if desired.

Notes

Swap out the oreo crumbs for graham cracker crumbs, snickerdoodle cookie crumbs, or gingersnap cookie crumbs. You’ll still need 1 & 1/2 cups of crumbs - no matter which crumb base you pick. Follow the rest of the directions as written - combining the crumbs with 2 tbsp melted butter and pre-baking the crust for 5 minutes!

This article and recipe adapted from this site

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