Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie. These fun cheesecake cupcakes are the perfect dessert for every fall party!!!
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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 some homemade 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.
Tips for making Pumpkin Oreo Cheesecake:
Split an Oreo cookie in half and use each half for the top and bottom of each amazing pumpkin 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 pumpkin spice cheesecake batter.
Bake and cool the cheesecake cupcakes. Add the Cool Whip and crushed cookies to the top right before serving. Store the leftovers in a sealed container in the refrigerator, then you can enjoy a mini Pumpkin Oreo Cheesecake throughout the day. If you have any leftovers that is.
Pumpkin cheesecake and Oreo cookies…your fall parties will never be the same!
If you like this Pumpkin Oreo Cheesecake recipe, you may enjoy these:
- Brownie Swirled Pumpkin Cheesecake Bars
- Churro Pumpkin Pie Cheesecake Danish
- Pecan Pumpkin Cheesecake Pie
- Chocolate Pumpkin Cheesecake Cookie Bars
- Pumpkin Cream Cheese Muffins
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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.
(original photo from October 2010)
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!
MARION MICHAUD says
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 says
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?