Mini Pumpkin Cheesecake with Oreo Crust
Mini Pumpkin Cheesecake with Oreo Crust
Serves:
6 Mini Cheesecakes
Cooking Time:
20 Minutes
Ingredients
- 3/4 cups Oreo crumbs
- 2 tbsp unsalted melted butter
- 1-2 tbsp of milk
- 6 oz full fat cream cheese
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 large egg
- 1 tsp pumpkin pie spice
- Some whipped cream with some cinnamon for topping
- Crushed Oreos for decoration
Instructions
- Line a regular sized muffin pan with 6 paper muffin liners.
- In a mixing bowl, combine the Oreo crumbs, melted butter and some milk until it resembles coarse sand.
- Put 1-2 tbsp of Oreo crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the Oreo crumbs down firmly into the pan.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
- Beat in the sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth. Beat in the egg.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Preheat the oven to 350º F. Bake for 15-25 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving.
- Top with some whipped cream sprinkled with cinnamon and crushed Oreos.
