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.
Ingredients
Oreo Crust
- 15 to 17 cinnamon bun flavoured oreos
- 3 tablespoons melted unsalted butter (42 grams)
Pumpkin Cheesecake
- 1 Philadelphia cream cheese brick (250 grams), room temperature
- 1/4 cup full fat sour cream room temperature
- 3/4 cup pure pumpkin puree (169 grams) see notes
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg + 1 yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Whipped Cream
- 1/2 cup heavy cream, chilled
- 3 tablespoon powdered sugar, sifted
- 1/4 teaspoon pumpkin pie spice + extra for dusting
- 1/2 teaspoon vanilla extract
Instructions
- 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.15 to 17 cinnamon bun flavoured oreos, 3 tablespoons melted unsalted butter (42 grams)
- 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.
- 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!1 Philadelphia cream cheese brick (250 grams),
- 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.1/4 cup full fat sour cream, 3/4 cup pure pumpkin puree (169 grams), 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 large egg + 1 yolk,, 1 teaspoon vanilla extract, 1 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt
- 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.
- 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.1/2 cup heavy cream,, 3 tablespoon powdered sugar,, 1/4 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
- 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.
Notes
Place the pumpkin puree between two paper towels to soak up some moisture.