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Pumpkin Cheesecakes
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Mini Pumpkin Cheesecakes

Servings 12
Author Crystal

Ingredients

  • Oreo crust:
  • 3/4 cup Oreo crumbs
  • 1 tablespoon butter melted
  • Filling:
  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons sour cream
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • Whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • garnish with pumpkin pie spice and pecans

Instructions

  • In a small bowl mix together Oreo crumbs and melted butter. Press 1 heaping tablespoon into greased cheesecake pan. Once all 12 cups are filled bake for 5 mins in 350 degree oven. Remove from oven to cool while preparing cheesecake filling.
  • In a stand mixer beat cream cheese, sugar, and pumpkin until light and fluffy.
  • Add egg, sour cream, flour and vanilla until well combined.
  • Add cinnamon, nutmeg, and ground cloves; mix until well combined.
  • Divide pumpkin filling into cheesecake pan.
  • Bake for 20-25 minutes. Cool for 30 minutes before transferring to refrigerator for at least 2 hours.
  • Garnish with whipped cream, pumpkin spice and pecans.

Notes

Adapted from Paula Dean