Mini Oreo Pumpkin Cheesecakes

These Mini Oreo Pumpkin Cheesecakes are the perfect mini desserts to serve for Thanksgiving and the holiday season! Each cheesecake features a cinnamon bun Oreo crust, a rich and creamy pumpkin cheesecake filling with a hint of tang, and a topping of homemade whipped cream dusted with pumpkin pie spice.

Easy and hassle free – My mini Oreo pumpkin cheesecakes are so easy to make since they require no water bath and minimal chill time before serving. The best part is that you can serve up the individual cheesecakes on a fancy tray and no cutting is required, just pick up and enjoy!

Bite-size – This recipe makes 12 cupcake-sized cheesecakes, making them easy to serve. They aren’t overly heavy and dense like regular cheesecakes, so you might end up eating three (I might be guilty for that).

Make ahead – These mini cheesecakes have become a Thanksgiving staple in my house—my family looks forward to them all year long! To keep things stress-free on the big day, I always make them a day ahead. which is perfect, since you can cross one thing off your to-do list.

Handmixer – This recipe can be made with a stand mixer or an electric hand mixer.

• Oreos – Cinnamon bun Oreos are my go-to for pumpkin cheesecakes. The cinnamon complements the pumpkin cheesecake perfectly! However, you can choose regular or vanilla Oreos if you are unable to find the cinnamon bun Oreos.
• Unsalted Butter – Choose unsalted butter since the Oreos are already fairly salty.
• Cream cheese – I only use Philadelphia’s original cream cheese bricks when making cheesecakes. Don’t use the container cream cheese or low-fat cream cheese since the cheesecake won’t set.
• Eggs – This recipe requires one egg and one yolk at room temperature.
• Sour cream – You will need room temperature, full-fat sour cream. A lower-fat sour cream will create a runnier cheesecake filling. Substitute with full-fat Greek yogurt since it adds the same tangy taste.
• Pumpkin Puree – Make sure to use only pure pumpkin puree, as using other pumpkin purees can change the taste and consistency of the cheesecake. Before adding the pumpkin puree, place it between 2 layers of paper towel to draw out any extra moisture.
• Sugar – I use a combination of granulated sugar and brown sugar.
• Pumpkin pie spice – Use any brand of pumpkin pie spice or you can make your own pumpkin pie spice.

Step 1 and Step 2: Preheat oven to 350℉ (176℃) and line a cupcake tray with parchment baking cups. In a food processor add Oreos and pulse until the Oreos turn to a sand-like texture, then add in melted butter and pulse for a few seconds.

Step 3: Evenly distribute the Oreo crumbs into the 12 cupcake tins and gently press down the crumbs using the bottom of a glass or small measuring cup. Bake for 5 minutes.

Step 4 and Step 5: In a large bowl or stand mixer, beat the room-temperature cream cheese on low to medium speed for about 2 minutes. Be sure to scrape down the sides as you mix to get rid of any lumps. This step is important to make sure your cheesecake batter turns out smooth and creamy!

Step 6: Add the sour cream, pumpkin puree, granulated sugar, and brown sugar, and mix until smooth. Then, add the egg, egg yolk, vanilla extract, pumpkin pie spice, and salt. Mix again until everything is well combined.

Step 7: Evenly distribute the cheesecake mixture into the cupcake tins and fill it right to the top. Bake at 350℉ for 18 to 20 minutes or until the centre of the cheesecake looks set.

Step 8: Let the cheesecakes cool on a rack for 1 hour, then put the tray in the fridge for 4 to 6 hours. For the whipped cream, mix heavy cream, powdered sugar, vanilla, and pumpkin pie spice in a bowl. Start whisking on low speed, then slowly increase to high until the cream forms stiff peaks.

Step 9: To assemble the cheesecakes, peel off the cupcake liners, place them on a serving tray, pipe whipped cream on top of each one, and sprinkle with pumpkin pie spice.

• Room temperature ingredients – for a good cheesecake you need cream cheese, sour cream and eggs to be at room temperature or you will have lumps in the mixture.
• Blot your pumpkin puree – canned pumpkin has lots of moisture which can water down the cheesecake, so place your pumpkin puree between two paper towels to soak up any extra moisture.
• Measure in grams – the most accurate way to bake is with a food scale.
• Cooling the cheesecakes – The cheesecakes must be refrigerated for them to set. Do not add any whipped cream until the cheesecakes have been refrigerated for 4 to 6 hours.