Description
Irresistible mini pumpkin cheesecakes bring autumn’s warmth to your dessert table. Creamy spiced bites deliver comfort with classic fall flavors that guests will adore.
Ingredients
Scale
Main Ingredients:
- 12 Oreos
- 8 ounces (226 grams) cream cheese, room temperature
- 1 large egg, room temperature
- 3/4 cup (183 grams) pumpkin puree, not pumpkin pie mix
Sweeteners and Spices:
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon (7 grams) all-purpose flour
Optional Toppings:
- 1/2 cup caramel sauce
- 3/4 cup chopped pecans
- 1/2 ounces hot fudge
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a 12-cup muffin pan, placing one Oreo cookie at the bottom of each liner.
- Verify all ingredients are at room temperature to prevent lumpy texture.
- Using an electric mixer, cream the cream cheese until silky smooth, then incorporate the egg, sugar, and pumpkin puree, blending until uniform.
- Introduce vanilla extract, pumpkin pie spice, salt, and flour, continuing to mix until thoroughly integrated.
- Carefully distribute the cheesecake mixture over the Oreo bases, filling each cup approximately three-quarters full.
- Transfer the muffin pan to the preheated oven and bake for 22-25 minutes, watching for a matte surface and ensuring a clean toothpick test when inserted into the center.
- Allow the mini cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight for optimal texture.
- When ready to serve, gently remove the cheesecakes from their liners, combine pecans and caramel, and melt chocolate according to package instructions. Drizzle melted chocolate over the chilled desserts using a plastic bag with a snipped corner.
- Refrigerate the finished mini pumpkin cheesecakes for up to 3 days, or freeze (without toppings) for a maximum of one month.
Notes
- Ensure cream cheese is soft and at room temperature to prevent lumpy cheesecake texture and achieve smooth, creamy consistency.
- Use parchment paper liners for easy removal and clean presentation of mini cheesecakes.
- Avoid overmixing batter to prevent cracking and maintain delicate, tender cheesecake structure.
- Create gluten-free version by substituting Oreo base with gluten-free cookie alternatives like almond flour or graham cracker crusts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg