Pumpkin Oreo Cheesecakes
Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie. These fun cheesecakes are the perfect dessert for every fall event!!!
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!