Ingredients
Scale
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:
- 1 ½ cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Preheat oven to 325°F (160°C) and mix Oreo crumbs with melted butter.
- Line a muffin tin with cupcake liners and press the crumb mixture into the bottom of each liner.
- Beat cream cheese until smooth, then add pumpkin puree, sugar, eggs, vanilla, and spices. Mix until creamy.
- Pour the filling over the crust in each muffin liner, filling them ¾ full.
- Bake for 20 minutes until edges are set; the center should be slightly jiggly.
- Cool for 30 minutes at room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling for the best flavor.
- These mini cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg