Mini Pumpkin Cheesecakes Recipe
These delightful Mini Pumpkin Cheesecakes are quick to prepare and bake in a muffin pan, making them a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
CRUST
- 1 ½ cups oreo crumbs (about 16 whole oreos)
- 3 tbsp unsalted melted butter
CHEESECAKE
- 1 ½ packages full-fat cream cheese (12 oz total), room temperature
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ cup 100% pumpkin puree
- 2 large eggs
Topping
- Pumpkin whipped cream
- Mini Oreos
Instructions
- CRUST
1. Preheat the oven to 350º F. 2. Line a muffin pan with 12 paper liners. 3. Mix oreo crumbs and melted butter. 4. Press crumbs into each cup. 5. Bake for 5 minutes.
- CHEESECAKE
1. Beat cream cheese and sugar until smooth. 2. Add vanilla, pumpkin spice, and pumpkin puree. 3. Beat in eggs. 4. Fill muffin cups. 5. Bake for 21-24 minutes. 6. Chill for at least 4 hours.
Notes
- 1 & 1/2 cup oreo crumbs equals about 16 whole oreos.
- Crust Variations: Try graham cracker, snickerdoodle, or gingersnap crumbs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 221 kcal
- Sugar: 11g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: http://bitezly.com/mini-pumpkin-cheesecakes-recipe/
