These mini Chocolate Pumpkin Cheesecakes are a fun and delicious dessert for Thanksgiving dinner parties.  A chocolate cookie crust and two layers of cheesecake taste so good together.

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As we head into one of the busiest seasons of the year, I want to stop and to be thankful for all the things that God has allowed in our lives.  Sometimes it is easy to only see the negative things around us.  It’s easy to loose sight of all the good that we actually have.

I want to remember to be content with everything in my life.  I want to be thankful for the good AND the bad.  

Does that mean I am full of joy and a delight to be around all the time?  No way.  I have my bad moments/days/weeks too. It’s a daily choice to be joyful in the things God allows me to walk through.

I want to remember to enjoy life just how it is.  It is ok to slow down and relax even when life gets busy.  It is ok to celebrate the little things that happen day to day.  

Yes, even those terrible, no good, rotten days.  Celebrate that you made it through in one piece.  Celebrate that you handled it with grace and patience. Celebrate that everyone is still alive.

Now I do realize that we all have “junk” in our lives, but I believe that we can choose how to handle situations.  Do we choose joy over irritation in the situations we encounter?  

Most of what I share on the blog are happy stories and moments.   I want this to be a happy place where you can come and get a smile.  Just remember that I am choosing to not share all my ugly personal struggles online.  

Occasionally, I may share those because I do want you to know that I am a real person, with a real temper and a real bad attitude too.  My family could definitely tell you stories I’m sure.

This week (and all year really) let’s remember to be thankful no matter what.  Things can always be worse than what they actually are.  We have so much to be grateful for, and I hope that we can join each other in sharing those things that make us better.  Yes, even those bad things make us stronger.

Now on to the cheesecake cupcakes!  That’s a sure way to make you smile, huh?

I got all the pumpkin baking out of my system early this year.  Now that I haven’t had pumpkin treats in my house for a while, I am so excited for Thanksgiving week.

I will definitely be hitting that dessert table first thing. Give me a plate of mini Chocolate Pumpkin Cheesecakes, Traditional Pumpkin Pie, and Pumpkin Crunch Cobbler.

How to make Chocolate Pumpkin Cheesecakes:

• Crust: Crush the Oreo cookies (cream included) and mix the crumbs with melted butter.  Spoon the mixture evenly into 18 cupcake liners and press it down firmly.
• Chocolate Cheesecake: Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and melted chocolate and mix again. Beat in the egg last. Spoon evenly into the cupcake liners.
• Pumpkin Cheesecake: Beat cream cheese and sugar until creamy. Add sour cream, pumpkin puree, flour, and spices and mix again. Beat the egg in last. Spoon the pumpkin cheesecake on top of the chocolate cheesecake layer.
• Bake: Place a large sheet pan on the very bottom rack in the oven and fill it halfway with hot water. Preheat the oven, then place the pan of cheesecake on the rack above the water and bake for about 24 minutes. Remove and let cool in the pan for 10-15 minutes, then gently remove and place on a wire rack to cool for an hour. Refrigerate 4-6 hours or until completely chilled.
• Decorate: Whisk together a box of instant vanilla pudding and milk. Fold in a container of Cool Whip.  Fill a piping bag fitted with decorating tip 1M with the pudding frosting. Swirl on top of the chilled cheesecakes and top with colored candies. (Sixlets or M&M’s) This Chai Whipped Cream would also be delicious on top of these mini cheesecakes.

More easy Thanksgiving desserts you may like:

• Pumpkin Toffee Angel Food Cake
• Toffee Apple Bundt Cake
• Pumpkin Oreo Cheesecakes
• Apple Crisp Pie
• Pumpkin Cheesecake Brownie Pie

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Chocolate Pumpkin Cheesecakes

Yield: 18 mini cheesecakes

Prep Time: 30 minutes

Cook Time: 24 minutes

Total Time: 54 minutes

These mini Chocolate Pumpkin Cheesecakes are a fun and delicious dessert for Thanksgiving dinner parties.  A chocolate cookie crust and two layers of cheesecake taste so good together.

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Ingredients

For the crust

• 1 3/4 Oreo cookie crumbs (about 16 Oreo cookies)
• 2 1/2 Tablespoons butter, melted

For the Chocolate layer

• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1 Tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 2/3 cup dark chocolate chips
• 1/2 teaspoon shortening
• 1 large egg

For the Pumpkin layer

• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1/2 cup pumpkin puree
• 1 Tablespoon sour cream
• 1 teaspoon pumpkin pie spice
• 1 Tablespoon all purpose flour
• 1 large egg

For the Topping

• 1 - 3.4 box instant vanilla pudding
• 1 cup milk
• 1 - 8 ounce container Cool Whip, thawed

Instructions

1. Place a large sheet pan on the very bottom rack of the oven and fill halfway with hot wat. Preheat oven to 350 degrees. Place 18 cupcake liners in muffin tins.
2. Combine the cookie crumbs and melted butter. (Use a food processor to pulse the entire cookie (filling included) to get your crumbs, or crush them in a ziplock bag.)
3. Divide the cookie mixture into 18 regular cupcake liners. Press down evenly. Set aside.
4. Combine 1 package cream cheese and 1/4 sugar in a mixing bowl. Beat until creamy.
5. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat an additional 15 seconds if needed
6. Add the sour cream, vanilla, and melted chocolate to the cream cheese mixture Beat until combined.
7. Add the egg and beat again.
8. Divide the chocolate batter evenly into the cupcake liners. Set aside.
9. Place 1 package cream cheese and 1/4 cup sugar in another mixing bowl. Beat until creamy.
10. Add the sour cream, pumpkin puree, pumpkin pie spice, and flour. Beat again. Add the egg and mix until combined.
11. Carefully spoon the pumpkin cheesecake batter on top of the chocolate batter.
12. Place the pan of cheesecakes on the oven rack above the water and bake for 24 minutes. Remove from the oven and let cool in the pan for 10-15 minutes.
13. Carefully remove the cheesecakes from the cupcake tin and cool on a wire rack for an hour. Refrigerate 4-6 hours or until chilled.
14. Whisk together the pudding mix and milk. Fold in the Cool Whip. Fill a piping bag fitted with icing tip 1M with the frosting and swirl on top of the cheesecakes. Top with fall colored Sixlets or M&M's.

Recommended Products

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  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
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  Wilton 1M Open Star Piping Tip

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 174mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g

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*The post for Chocolate Pumpkin Cheesecakes was first published on November 24, 2013. The post and photos have been updated and republished on November 21, 2019.