Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie. These fun cheesecakes are the perfect dessert for every fall event!!!
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(photos updated August 2017)
Last week my hubby and I ate at the Cheesecake Factory. It is definitely one of our favorite places to go for a lunch date!!!
We always end up ordering an appetizer and two meals. I love their chipotle chicken pasta, so that’s what I normally go with.
The servings there are HUGE! We could easily share just one meal and be content…especially when there is cheesecake for dessert. But we always end up ordering too much and taking some home!
But I have such a hard time shelling out that much money just for ONE piece of cheesecake because I know we can make one at home that tastes just as good or better.
Now don’t get me wrong…we DID pull out the ‘ole wallet and just about had to give up our first born for those two yummy pieces. And oh boy, were they ever delicious!!!
But our lunch date had me wanting to bake some cheesecake at home. Since it is almost fall, I dug out a can of pumpkin. I get so excited for fall baking!!!
I used an Oreo cookie split in half for the top and bottom of each cheesecake. Put half an Oreo cookie in the bottom of a cupcake liner, fill it with the pumpkin cheesecake filling, then press the remaining half of cookie into the top.
You can go ahead and leave the frosting on the cookie. Just put the frosting side touching the cheesecake. Bake and cool and add Cool Whip and crushed cookies to the top. Then enjoy a mini pumpkin Oreo cheesecake throughout the day.
Pumpkin cheesecake and Oreo cookies…your fall parties will never be the same!
(original photo from October 2010)
Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie. These fun cheesecakes are the perfect dessert for every fall event!!!
Ingredients
- 2 - 8 ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 Tablespoons sour cream
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons flour
- 2 eggs
- 1 teaspoon vanilla
- 20 Oreos
- Cool Whip
Instructions
- Preheat the oven to 350 degrees. Place 18 cupcake liners in a cupcake pan.
- Beat the cream cheese and sugar until light and fluffy. Add the sour cream, pumpkin, nutmeg, cinnamon, and flour and beat until creamy.
- Add the eggs and vanilla and beat until mixed in.
- Place half of an Oreo, frosting side up, in the bottom of 18 cupcake liners and spoon the batter into the liners.
- Place the other half of an Oreo into the top of the batter, frosting side down. Bake for 24 minutes. Cool in pan for 15 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.
- Crush the remaining two cookies. Top the cheesecakes with Cool Whip and cookie crumbs.
Brittany Miraldi says
Do you use that frosting in Oreo? Or do you remove it when making these?
Jocelyn Brubaker says
You can leave the frosting, just make sure the frosting is against the cheesecake batter.
Amanda says
Couldn’t help myself – I needed to make these!! Thanks for te awesome recipe! They are a huge hit 🙂
rachel says
This cake looks amazing. How long can the cake last in the fridge?
Jocelyn says
They should be able to be kept in the refrigerator for a few days as long as you keep them in a sealed container 🙂
Danielle says
Did you add food coloring? Mine were not even close to the Orange color in your picture.
Jocelyn says
No, I did not use any food coloring in these. I have found that different brands of pumpkin can affect the color because I have made them multiple times and had a few batches that were lighter. I also think the light in the room where I took these pictures made them look a little brighter.
Stephanie says
Any suggestion on a topper that won’t melt at my desk? Trying to bring these to work to share but not with out a topper of some sort. Maybe frosting? But what favor….?
Jocelyn says
I always serve these with Cool Whip. If you don’t have a refrigerator at work, you could always try a canned cream cheese frosting. Actually any flavor frosting would work…
Jeff says
A friend of mine shared this recipe a while back and decided to make them today for Thanksgiving this week. Really liked them and easy to make. I notice the recipe was change from the one I printed out before slightly. It now mentions flour and nutmeg. I didn’t add either of those but Im assuming the nutmeg was for some extra flavor and the flour was just to make it a little more firm?
Jocelyn says
Yes, I changed the recipe every so slightly after making them again recently. The flour just firms them slightly so they do not sink in the center, and the nutmeg just adds a little more spice for flavor. Either way though tastes great!!!
Sabrina B says
genius! perfect size for appetizers too, especially since they’re so stunning to look at and I’m sure, taste! Thank you for this recipe!
Heather says
Could these be made a couple days in advance and sit in fridge before adding cool whip/crushed Oreos? Yum!
Jocelyn says
Yes, these can be made ahead of time and kept in a sealed container in the fridge for a few days. Just add the Cool Whip and cookies before serving. I hope you enjoy them!
Ibk says
Hi I’m wondering if I can make these a couple days ahead and store in fridge or if that’d make Oreos mushy if anyone knows?
Jocelyn says
Yes, you can make them a few days early. Just keep them in an airtight container in the fridge, and add the extra Cool Whip and cookie pieces right before serving. I hope you enjoy them!