Pumpkin Oreo Cheesecakes: Mini pumpkin cheesecakes with an Oreo cookie are the perfect dessert for every fall party!!!
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. (These Pumpkin Spice Latte Cheesecake Bites are one of our favorite mini fall desserts!)
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 pumpkin cheesecake at home. Since it is almost fall, I made a Salted Caramel Pumpkin Latte and dug out a can of pumpkin. I get so excited for fall baking.
Bring these mini pumpkin cheesecakes with an Oreo crust to all your fall parties, and watch everyone go crazy for them. Seriously. They are the best pumpkin cheesecakes around!
How to make Pumpkin Oreo Cheesecakes:
- Beat the cream cheese and sugar until creamy. Add the pumpkin, sour cream, spices, and flour and beat again.
- Add the eggs and vanilla and beat until mixed in. Do not over beat the batter.
- Split Oreo cookies in half and place half an Oreo cookie in the bottom of a cupcake liner.
- Fill the liners with the pumpkin cheesecake filling, then press the remaining half of cookie into the top of the batter.
PRO TIP: Leave the frosting on the cookies. Just put the frosting side touching the pumpkin spice cheesecake batter.
- Bake and cool the cheesecake cupcakes. Add the Cool Whip and crushed cookies to the top of each pumpkin cheesecake bite right before serving.
- Store the leftovers in a sealed container in the refrigerator, then you can enjoy mini Pumpkin Oreo Cheesecakes throughout the day. If you have any leftovers that is.
More pumpkin cheesecake recipes:
- Brownie Swirled Pumpkin Cheesecake Bars
- Churro Pumpkin Pie Cheesecake Danish
- Pecan Pumpkin Cheesecake Pie
- Chocolate Pumpkin Cheesecake Cookie Bars
- Pumpkin Cream Cheese Muffins
Pumpkin Oreo Cheesecakes
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 ounces each) packages cream cheese, softened
- ½ cup granulated sugar
- 2 Tablespoons sour cream
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 Tablespoons all purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 Oreos
- 1 (8 ounces) container Cool Whip, thawed
Instructions
- Preheat the oven to 350 degrees. Place 18 cupcake liners in cupcake/muffin pans.
- 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.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 64mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
(original photo from October 2010)
Josie
Made these with gingerbread Oreos! 😍 I love anything pumpkin!
MARION MICHAUD
Did anyone have an issue with the cooking time? I followed the time but they where definitely not cooked what size muffin tin was used I had the big muffin tin. They fell in the middle as well. Anyone know why? PS cooked in gas oven
Jocelyn
Hi, Marion. I have made these cheesecake multiple times and always use a regular muffin tin and bake them for 24 minutes. I'm not sure if there would be a difference with gas versus electric oven, but I do know that all ovens bake a little differently. The centers of the cheesecakes will fall in slightly but not too much. If you look at the one picture where the bite is taken out you can see how it is lower. Did you refrigerate them anyway and try them later? If so, how were they?
Ibk
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
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!
Heather
Could these be made a couple days in advance and sit in fridge before adding cool whip/crushed Oreos? Yum!
Jocelyn
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!
Sabrina B
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!
Jeff
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
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!!!
Stephanie
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
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...