These cute mini pumpkin cheesecakes with Oreo cookie crust are great for entertaining. A real crowd pleaser!
Course: Dessert
Cuisine: American
Servings: 18mini cheesecakes
Ingredients
OREO COOKIE CRUST:
18Oreo cookies
3T.buttermelted
PUMPKIN CREAM CHEESE FILLING:
1(8 oz.) pkg. cream cheesesoftened
1/2c.granulated sugar
2lg.eggs
1c. canned100% pure pumpkin
2T.sour cream
1tsp.vanilla
1/2tsp.pumpkin pie spice
1/2tsp. cinnamon
Sweetened whipped creamor Cool Whip for serving
Mini Oreo cookiesor crushed Oreos for decoration, optional
Instructions
Preheat oven to 350 degrees. Place 18 cupcake liners in muffin pan(s).
OREO COOKIE CRUST:
Use a food processor to crush the Oreo cookies into fine crumbs. Add melted butter, pulse to combine. Add 1 packed tablespoon of crumb mixture to each cupcake liner. Use the back of the tablespoon to firmly press in place.
PUMPKIN CREAM CHEESE FILLING:
In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the pumpkin, sour cream, vanilla, pumpkin pie spice, and cinnamon; beat until creamy and smooth. Spoon filling over each Oreo crust, dividing evenly, about 3/4 full.
Bake for 20 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated until ready to serve.
Before serving, top with whipped cream and crushed Oreos.