Description
Indulgent mini pumpkin oreo cheesecakes blend autumn’s warmth with creamy decadence, offering a delightful twist on classic desserts. Perfectly portioned and rich with seasonal spices, you’ll savor each luxurious bite of these irresistible individual treats.
Ingredients
Scale
Main Ingredients:
- 8 oz (226 grams) cream cheese (softened)
- 1/2 cup (120 ml) canned pumpkin puree
- 2 large eggs (room temperature)
- 20 Oreo cookies (crushed)
Sweeteners and Spices:
- 1/3 cup (67 grams) granulated sugar
- 1/3 cup (73 grams) brown sugar
- 1 tablespoon (15 grams) granulated sugar (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Baking and Binding Ingredients:
- 1/4 cup (57 grams) unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Pulverize Oreo cookies into fine sandy texture using a food processor.
- Mix crushed Oreos with melted butter and sugar until thoroughly combined, creating a cohesive crust mixture.
- Distribute the crust evenly into cupcake liners, firmly pressing down to create a compact base layer.
- Refrigerate the muffin tin with prepared crusts while assembling the cheesecake filling.
- Blend cream cheese until smooth and creamy, ensuring no lumps remain.
- Incorporate pumpkin puree, sugar, eggs, and warm spices into the cream cheese mixture, stirring until fully integrated.
- Gently fold in vanilla extract to enhance the overall flavor profile.
- Pour the pumpkin cheesecake batter carefully over the chilled Oreo crusts, filling each cup approximately 3/4 full.
- Bake at 325°F (163°C) for 18-20 minutes, watching for slight jiggle in the center when gently shaken.
- Remove from oven and allow cheesecakes to cool completely at room temperature.
- Refrigerate for minimum 2 hours to set and develop optimal flavor and texture.
- Optional: Garnish with whipped cream and additional crushed Oreo crumbs before serving.
Notes
- Gently press the Oreo crust firmly but not too hard to prevent a dense, tough base that could make the cheesecake difficult to bite.
- Consider using gluten-free Oreos or graham crackers to make this dessert suitable for those with gluten sensitivities.
- For a lighter texture, let cream cheese soften at room temperature for about 30 minutes before mixing to ensure smooth, lump-free filling.
- Avoid overmixing the cheesecake batter to prevent incorporating too much air, which can cause cracking during baking and create a less creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg