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Mini Pumpkin Oreo Cheesecakes

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Pumpkin Oreo Cheesecakes: Mini pumpkin cheesecakes with an Oreo cookie are the perfect dessert for every fall party!!!

A pumpkin oreo cheesecake on a white doily with more cheesecakes behind it

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!

A white doily with a pumpkin Oreo cheesecake topped with Cool Whip and missing a bite on it

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.

CLICK HERE TO PIN THIS RECIPE FOR LATER!

A pumpkin Oreo cheesecake topped with cool whip and cookie crumbles on a white doily

More pumpkin cheesecake recipes:

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Pumpkin Oreo Cheesecakes

Pumpkin Oreo Cheesecakes

Yield: 18 cheesecake cupcakes
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

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
  • 1/2 cup granulated sugar
  • 2 Tablespoons sour cream
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 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

  1. Preheat the oven to 350 degrees. Place 18 cupcake liners in cupcake/muffin pans.
  2. Beat the cream cheese and sugar until light and fluffy.
  3. Add the sour cream, pumpkin, nutmeg, cinnamon, and flour and beat until creamy.
  4. Add the eggs and vanilla and beat until mixed in.
  5. Place half of an Oreo, frosting side up, in the bottom of 18 cupcake liners and spoon the batter into the liners.
  6. Place the other half of an Oreo into the top of the batter, frosting side down. Bake for 24 minutes.
  7. Cool in pan for 15 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.
  8. Crush the remaining two cookies. Top the cheesecakes with Cool Whip and cookie crumbs.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cheesecake
Two pictures of pumpkin oreo cheesecakes collaged together with a black text box
 
 
(original photo from October 2010)
 
*This post and recipe for the Pumpkin Oreo Cheesecake was originally published on October 19, 2010. The post and pictures have been updated and republished on September 25, 2018.

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  • mmm, Joce, that looks so yummy. This year, I’ve bought pie pumpkins and roasted them, freezing it for use through the winter. But, so far, I’ve only made soup and pancakes with the pumpkin. Maybe I’ll have to try your cheesecakes.

    Reply

  • your blog looks like a really beautiful magazine…glossy pages and fabulous photos. i am so excited about your cheesecake…i too love cheesecake factory…but there always seems to be a line for the one near us. it is always special when my hubs will wait for a table. thank you for linking this up to tuesday night supper club

    Reply

  • Oh my good gracious…these look amazing!! I am totally on a pumpkin kick right now and these would just be perfect. Thank you for “feeding” my habit. 😉

    Reply

  • This is super creative and I am sure it would not fail to impress at a party. Now I just have to get invited to one! LOL Thanks for sharing this. I am bookmarking it…just in case. 🙂

    Reply

  • You make every dessert look amazing!! I am definitely gonna try these, we have tons of teenagers over every Sunday night (seriously, like 20 this past week!), so I have to make like 3 pies to feed them all. I love the cupcake/cheesecake idea!!

    Reply

  • Now this looks like something fun to take to our church pumpkin carving event!

    Thanks for the recipe!

    Visiting from iFellowship… I hope you have a wonderful Wednesday!

    your sis in the faith,
    pen

    Reply

  • Um, yeah, how are you sooo skinny? This looks amazing, but I am sure my pants would not fit.

    Thanks for the recipe, I am definitely going to try this out for my next party…I’ll make sure to give you all the credit 😉

    Halsey

    spunkyjunky.blogspot.com

    Reply

  • thank you as always for this fantasticness!!! we are going to a pumpkin party this friday and i have to bring a fall treat. this is just what the doctor ordered. yippee! making them tonight. i love you. and your last name suits a bakery perfectly… the bruBAKEry. perfect. i know you’ve thought of that before but for some reason i spent hours coming up with it. : )

    Reply

  • I just took mine out of the oven — I had everything on hand (the oreos were supposed to be for cookies and cream cupcakes and the pumpkin for pumpkin ginger cupcakes but those aren’t until Friday!)

    Now i’m just trying to wait the 20 minutes for them to cool. They smell SO good.

    Great blog – I love it! Plus, I’m another Indiana gal! 🙂

    Reply

  • I love anything with Oreos in it. Your little cheesecakes look delicious and the colors are so perfect for Halloween. I think I’d take these over Cheesecake Factory’s.

    Reply

  • Cheesecake Factory is one of my favorite restaurants and it’s always so hard to pick what dessert I want. Your cheesecake looks amazing too! MMmm…

    Reply

  • It’s probably a good thing I’m reading this over the Internet. Because if I saw you in person, I’d give you a hug and quite possibly a smooch on the cheek! Pumpkin+cheesecake+Oreos?! Be still my heart!

    Reply

  • These looks FANTASTIC!!! I was just talking about the Cheesecake Factory this morning. I LOVE that place. The Boston House salad is SO GOOD!!!! Thanks for sharing this I am definitely trying this one! I posted a recipe on my blog today too…a REALLY EASY one! 🙂

    Reply

  • I have this PUMPKIN SPICED FOOD FETISH, and you have just added to my addiction! Thank you!
    I’m stopping by from Paisley Passions.
    I would love to feature this recipe on our blog:
    auntpegsrecipebox.blogspot.com
    if you would allow us to.

    Reply

  • Oh my my my… I think I’ll be adding these to my menu for my party tomorrow! I have all the ingredients on hand too! So glad I found you through the remodalholic link party! Hope you’ll come visit both my blogs, but most importantly, enter my first ever cooking link party at KatiesCucina.blogspot.com

    Reply

  • hi! I’m visiting from Fat Camp Friday and I cannot wait to try this recipe! thanks for posting 🙂 have a great weekend.

    kathiesculinarykreations.blogspot.com

    Reply

  • Oh my. These look wonderful! What a fun~ and delicious~ idea! 🙂

    Stopping by from Tatertots and Jello! I hope you have a wonderful weekend!

    Blessings,
    Jenni
    {Beautiful Nest}

    Reply

  • this sounds great. When you say mufflin pan is that larger than the cupcake pans? I made the brownie truffles that are pictured on your blog header and used white and choc. swirl kisses. They were a big hit. Thanks for your help letting me know about the pan.
    Blessings…Sherry

    Reply

  • quick question about the use of the oreo:

    for the oreo used as the crust, do you use the entire oreo (both the cookie pieces and the filling?) Or do you just use one piece of the oreo?

    For the oreo on top of the pie, do you just use on piece of oreo?

    thanks, this does look good!

    Reply

  • I just made these tonight and they were not nearly as orange looking as yours. Did you dye the cheesecake batter with some orange food coloring? They taste great though. I think I might try adding some spices to the cheesecake part next time too.

    Reply

  • […] perusing Pinterest for some baking inspiration to munch on once the clock struck midnight, I came this little number and my mouth immediately began to water. Not only is it adorable, but it’s pumpkin – […]

    Reply

  • These looked absolutely fabulous and I ran to the store the second I found this recipe, but for some reason after following all the directions, they came out looking beautiful and literally shrinked down….

    Reply

    • Cheesecake always does puff up when baking and then shrinks flat when it comes out of the oven. Is that what you mean? They should still taste good. I actually just made another batch of these this week and they baked fine.

      Reply

  • I made these last night for a bake sale at work today and they were a HUGE hit. I think they were the first item to sell out! Thanks for posting the recipe!!

    Reply

    • I did not use any food coloring in my cheesecakes. (The lighting in my room may have affected the color, but I did not adjust it to make it look orange.) And yes, it is pumpkin puree that you will use.

      Reply

  • I am thinking of making these a day in advance. Would they store well for 24 hours (with doing the whipped cream just before serving)?

    Reply

    • 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.

      Reply

  • 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….?

    Reply

    • 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…

      Reply

  • 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?

    Reply

    • 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!!!

      Reply

    • 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!

      Reply

    • 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!

      Reply

  • 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

    Reply

    • 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?

      Reply
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