Pumpkin Oreo Cheesecakes
Indulge in these delightful Pumpkin Oreo Cheesecakes, a perfect dessert for fall gatherings! These mini cheesecakes feature a creamy pumpkin filling sandwiched between two Oreo cookies, making them a festive and tasty treat for any occasion.
Ingredients
2 8-ounce packages cream cheese, softened 燎
cup granulated sugar
2 tablespoons sour cream 籠
1 cup canned pumpkin puree
1 teaspoon cinnamon
teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 large eggs 讀
1 teaspoon vanilla extract
20 Oreos
1 8-ounce container Cool Whip, thawed 籠
Instructions
1 Preheat the Oven:
Preheat your oven to 350F 175C. Line a cupcake/muffin pan with 18 cupcake liners.
2 Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until light and fluffy.
Add the sour cream, pumpkin puree, cinnamon, nutmeg, and flour, and beat until creamy and smooth.
Mix in the eggs and vanilla extract until just combined.
3 Assemble the Cheesecakes:
Place half of an Oreo, frosting side up, in the bottom of each cupcake liner.
Spoon the pumpkin cheesecake batter into the liners, filling them about 2/3 full.
Top each with the other half of an Oreo, frosting side down.
4 Bake:
Bake in the preheated oven for 24 minutes, or until set.
Once baked, let the cheesecakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
5 Chill:
Refrigerate the cheesecakes until ready to serve.
6 Serve:
Before serving, top each cheesecake with a dollop of Cool Whip and sprinkle crushed Oreo cookie crumbs on top for garnish.
Enjoy!
These Pumpkin Oreo Cheesecakes are sure to be a hit at your fall festivities! Their creamy texture and delicious pumpkin flavor paired with Oreo cookies make for a delightful dessert that everyone will love.
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