Description

These Pumpkin Oreo Cheesecakes are the ultimate fall treat. With a creamy pumpkin filling, a crunchy Oreo crust, and just the right touch of spices, they combine all the flavors of autumn in a bite-sized form. Perfect for holiday gatherings, parties, or cozy nights at home, these mini cheesecakes are sure to impress.

Ingredients

Scale

For the Oreo Crust:

20 Oreo cookies (crushed)
1/4 cup unsalted butter (melted)
1 tbsp granulated sugar (optional)

For the Pumpkin Cheesecake Filling:

8 oz cream cheese (softened)
1/2 cup canned pumpkin puree
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
2 large eggs (room temperature)
1 tsp vanilla extract

Instructions

Step 1: Prepare the Oreo Crust

Preheat the oven to 325°F (163°C).
Crush the Oreo cookies in a food processor until fine crumbs form.
In a bowl, combine the crushed Oreos, melted butter, and sugar. Stir until fully mixed.
Line a muffin tin with cupcake liners and evenly divide the Oreo mixture into the cups. Press down to compact the crust.
Place the tin in the fridge to chill while you prepare the filling.

Step 2: Make the Pumpkin Cheesecake Filling

Beat the softened cream cheese in a large bowl until smooth and creamy.
Add the pumpkin puree, sugars, cinnamon, nutmeg, ginger, cloves, and salt. Beat until fully combined.
Add the eggs one at a time, beating after each addition, and then mix in the vanilla extract.
Spoon the pumpkin cheesecake mixture over the chilled Oreo crusts, filling each cup almost to the top.

Step 3: Bake and Chill

Bake in the preheated oven for 18-22 minutes, or until the edges are set but the center is still slightly wobbly.
Remove from the oven and let cool in the tin for 10-15 minutes. Then transfer to the fridge and chill for at least 4 hours, or overnight, for the best texture.

Notes

Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth filling.
Flavor Variations: Add a bit of maple syrup or espresso powder to the filling for a unique twist.
Make-Ahead: These cheesecakes can be made the night before and stored in the fridge for up to 4 days. They also freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 18-22 minutes

Nutrition

Calories: 250
Sugar: 20g
Sodium: 160mg
Fat: 16g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg