Fall Delight: Pumpkin Oreo Cheesecakes
As the leaves turn golden and the air becomes crisp, there’s no better time to indulge in fall flavors. From apple pies to cinnamon-spiced lattes, autumn offers a delightful array of treats to satisfy your sweet tooth. And now, we’re about to introduce you to a dessert that perfectly encapsulates the season’s essence – Pumpkin Oreo Cheesecakes. These mini cheesecakes are a delightful combination of creamy pumpkin goodness and the irresistible crunch of Oreo cookies. So, let’s dive into the recipe and discover how you can create this fall-inspired masterpiece!
To Make Pumpkin Oreo Cheesecakes, You Will Need:
Tools:
- Stand or Hand Mixer
- Muffin Pans
- Mixing Bowls
- Measuring Cups and Spoons
- Cupcake Liners
- Cooling Rack
Ingredients:
- 2 (8-ounce) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons sour cream
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 Oreo cookies
- 1 (8-ounce) container Cool Whip, thawed
Instructions:
Preheat your oven to 350 degrees Fahrenheit.
Line cupcake/muffin pans with 18 cupcake liners. This will ensure easy removal and presentation.
In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture becomes light and fluffy.
Add the sour cream, canned pumpkin puree, ground nutmeg, cinnamon, and all-purpose flour to the cream cheese mixture. Continue to beat until all the ingredients are well incorporated.
With the mixer running, add the eggs and vanilla extract. Be sure to mix until everything is thoroughly combined, but avoid overmixing, as it can lead to a less-than-ideal texture.
Take 18 Oreos and carefully split them in half. Place one half of an Oreo, frosting side up, in the bottom of each cupcake liner.
Spoon the creamy pumpkin cheesecake batter into each cupcake liner on the Oreo base. Fill them nearly to the top; they won’t rise much during baking.
Take the remaining half of each Oreo and place it into the top of the batter, frosting side down.
Pop your cheesecakes into the preheated oven and bake for approximately 24 minutes. Keep an eye on them; you’ll know they’re done when the edges are set, but the centers still have a slight jiggle.
Allow the cheesecakes to cool in the pan for about 15 minutes before transferring them to a cooling rack to finish cooling. Once cooled, refrigerate them to firm up the texture.
Just before serving, crush the remaining two Oreos. Add a dollop of Cool Whip to each cheesecake and sprinkle the cookie crumbs on top. Serve and enjoy!
Enjoy the Flavors of Fall:
With the delightful Pumpkin Oreo Cheesecakes, you’ll savor the taste of autumn in every bite. Whether you’re sharing them at a fall gathering or sipping a warm beverage by the fire, these cheesecakes are the perfect dessert companion for this cozy season. So, gather your ingredients and get ready to impress your friends and family with this tasty fall treat!
This is Renee “Doing what I Love”
Pumpkin Oreo Cheesecakes
Ingredients
- 2 (8-ounce) packages of cream cheese, softened
- ½ cup granulated sugar
- 2 tbsp sour cream
- 1 cup canned pumpkin puree
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 20 Oreo cookies
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line 18 cupcake/muffin pans with cupcake liners. This will ensure easy removal and presentation.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture becomes light and fluffy.
- Add the sour cream, canned pumpkin puree, ground nutmeg, cinnamon, and all-purpose flour to the cream cheese mixture. Continue to beat until all the ingredients are well incorporated.
- With the mixer running, add the eggs and vanilla extract. Be sure to mix until everything is thoroughly combined, but avoid overmixing, as it can lead to a less-than-ideal texture.
- Take 18 Oreos and carefully split them in half. Place one half of an Oreo, frosting side up, in the bottom of each cupcake liner.
- Spoon the creamy pumpkin cheesecake batter into each cupcake liner on the Oreo base. Fill them nearly to the top; they won't rise much during baking.
- Take the remaining half of each Oreo and place it into the top of the batter, frosting side down.
- Pop your cheesecakes into the preheated oven and bake for approximately 24 minutes. Keep an eye on them; you'll know they're done when the edges are set, but the centers still have a slight jiggle.
- Allow the cheesecakes to cool in the pan for about 15 minutes before transferring them to a wire rack to finish cooling. Once cooled, refrigerate them to firm up the texture.
- Just before serving, crush the remaining two Oreos. Add a dollop of Cool Whip to each cheesecake and sprinkle the cookie crumbs on top. Serve and enjoy!
0 Comments