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
Recipe
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 ounce packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons sour cream
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons all purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 Oreos
- 1 - 8 ounce 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.
Danielle
Did you add food coloring? Mine were not even close to the Orange color in your picture.
Jocelyn
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.
rachel
This cake looks amazing. How long can the cake last in the fridge?
Jocelyn
They should be able to be kept in the refrigerator for a few days as long as you keep them in a sealed container 🙂
Amanda
Couldn't help myself - I needed to make these!! Thanks for te awesome recipe! They are a huge hit 🙂
Brittany Miraldi
Do you use that frosting in Oreo? Or do you remove it when making these?
Jocelyn Brubaker
You can leave the frosting, just make sure the frosting is against the cheesecake batter.
Kelly
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)?
Jocelyn Brubaker
Hi, Kelly. These would be fine to bake early. Definitely just add the Cool Whip or whipped cream right before serving. I hope you enjoy them!
Bianca
Question... Did you use food coloring to make the cheese cake orange? Also, the pumpkin is pupkin puree correct?
Jocelyn Brubaker
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.
Sandy
I have to ask what do u do with the creme filling in the cookie?
Jocelyn Brubaker
You can leave it on the cookie or scrape it off...either way works 🙂
Tracey
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!!
Jocelyn Brubaker
That's awesome!!! Thank you so much for sharing with me 🙂
The Cake Lovers (@thecakelovers75)
Great job on the cupcakes. They look yummy.
Kristin
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....
Jocelyn Brubaker
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.
rachel
These are absolutely darling! YUMMY 🙂
Jocelyn Brubaker
Thank you Rachel!
Krista
These look and sound delish! Without being to complicated. I will absolutely have to try them!
Mandy
These look delicious! Just pinned and featured them along with other pumpkin recipes.
Alexis Layman
These look amazing! Quick question, the 1 cup of Coolwhip is part of the "rest of the ingredients" you add after the eggs, or is it meant for the top?
Jocelyn
Yes, the cool whip is for the garnish after they are baked:-)
kayla
Finally a year later, I made these!! They were amazing!! I made my own Cinnamon Whipped Cream, and added in spices to the cheesecake mix. Thanks for the recipe!!
Sarah @ Just The Bee's Knees
these.look.amazing! I posted them on my blog today:)
shangel
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.
Ani
Featuring your awesome idea on my blog today! Feel free to check it out!
Anazar
These looks amazing!! Fantastic colours!
Katie's Nesting Spot
Combining two of his favorite things...my husband would adore!