You have to try this mini pumpkin cheesecake recipe made with white chocolate and golden oreos in the crust! What’s not to love?!
I don’t know how many holiday seasons it was ago now that I first brought a pumpkin cheesecake to the table. I wasn’t quite sure how it would go over. My family could handle pumpkin pie, but pumpkin cheesecake? My family prefers I stick to the traditional desserts. So would it be passed over as the more classics circulated around?
Well, how did it go you ask? Let’s just say, this year I almost didn’t make one and my sister in law about had a heart attack. No pumpkin cheesecake?! she cried. So I quickly got to work to whip up a pumpkin cheesecake….with a little couple twists.
And before you know it this mini pumpkin cheesecake recipe was born.
- Oreos – I used Golden Oreos, but you could use other vanilla sandwich cookies. If you can’t find the Golden Oreos, use a regular Oreo for a chocolate crust. Or you can use graham crackers or gingersnap cookies. If using graham crackers or gingersnaps, add 2 tablespoons of sugar to the crumbs before stirring in the butter.
- Cream cheese– Full-fat is best for flavor and texture. Use the brick-style cream cheese not the kind in the tub.
- Heavy cream – Or you can substitute with sour cream (or greek yogurt).
- Pumpkin – Use pumpkin puree NOT pumpkin pie filling.
- White chocolate – I used chips but you can also use white chocolate bar and chop it.
- Pumpkin pie spice
How To Make Mini Pumpkin Cheesecakes
First start by making your crust. I used Golden Oreos for this, but you could use regular Oreos for a chocolate cookie crust. Or just good old plain graham crackers. I wanted to mix it up a bit so I went with the Golden Oreos. You want to pulse the Oreos in your food processor until they become crumbs.
If you don’t have a food processor, then simply put the Oreos in a sealable bag and crush them with a rolling pin!
Then transfer this to a mixing bowl and add in your sugar and melted butter.
You want to then place about a tablespoon of the crumbs in the bottom of your mini cheesecake pans and press them into the bottom and up the sides.
If you don’t have a mini cheesecake pan you could use a cupcake pan with liners (you will get less cheesecakes if using a muffin pan).
You want to bake these for about 10 minutes and allow them to cool while you prepare the filling.
For the filling, I mixed in my stand mixer the softened cream cheese and sugar until light and fluffy. The stir in the rest of your filling ingredients. Divide this batter amongst the wells. And bake for an additional 20 minutes.
- Use softened cream cheese. If you use cold cream cheese you will need to mix it longer for it to get smooth which can incorporate too much air into the mixture. And this will make for a smooth creamy filling.
- Same goes for the egg! You want a room temperature egg that will incorporate into the rest of your ingredients and make for a smooth filling.
- Make sure to use pumpkin puree. Do not use not pumpkin pie filling. The filling has added sugar and spices already in it.
Absolutely! Once baked, allow them to cool completely. I let them freeze solid first on a small baking sheet then transfer them to a ziploc bag. When ready to enjoy transfer to the refrigerator to thaw overnight. Freezing desserts is my secret to always having a dessert ready at a moment’s notice!
The tops of the cheesecake will puff up when set. The edges should be set but the center should still be a bit jiggly. They will continue to set up once you take them out of the oven and let them cool.
You definitely can. I recommend using a cupcake liner for easy removal. And since a cupcake pan are a bit bigger you will get a few less cheesecakes.
Yes you can. If you can’t find the Golden Oreos, use a regular Oreo for a chocolate crust. Or you can use graham crackers or gingersnap cookies. If using graham crackers or gingersnaps, add 2 tablespoons of sugar to the crumbs before stirring in the butter.
You can eat these just the way they are, but I prefer to serve them with a little something extra. Here are a few of my faves:
More Recipes To Check Out:
And if you love to bake, and want to dive into more recipes like this – from making pies, to perfect muffins, and even a fool proof angel food cake then be sure to enroll in my Ultimate Baking Bootcamp class!
Mini White Chocolate Pumpkin Cheesecakes
To make the crust
- 12 (90 g, 3/4 cup) Golden oreo cookies
- 2 tablespoons (28 grams) butter melted and cooled
To make the cheesecake filling
- 8 ounces (1 package) full-fat cream cheese room temperature
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons heavy cream OR sour cream
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (114 grams) pumpkin puree
- 1/4 cup (43 grams) white chocolate chips melted
- 1 teaspoon pumpkin pie spice
- Make the crust. Preheat your oven to 325°F. In a food processor, crumble the oreo cookies into fine crumbs. In a small bowl, stir together the oreo crumbs and the butter.
- Press crust into pans. Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly to the bottoms and about 1/2" up the sides. Bake in the preheated oven for 5 minutes, until set and just beginning to color. Remove from the oven and let cool.
- Make the batter. In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg, pumpkin, vanilla and spices mix well. At this point you can add the white chocolate now or swirl in at the end. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. If you waited to add the white chocolate, now would be the time to add it. Top with a scant half teaspoon of melted chocolate, and use a knife blade to swirl it into the batter.
- Bake the cheesecakes. Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
- Oreo Cookies: If you can’t find the Golden Oreos you can substitute with regular Oreos for a chocolate crus, or use graham crackers, or gingernap cookies. If using graham crackers or gingersnaps, add 2 tablespoons of sugar to the crumbs before adding the butter.
- Pan: If you don’t own a mini cheesecake pan, you can use a regular muffin pan. I recommend using a cupcake liner for easy removal. And since a cupcake pan are a bit bigger you will get a few less cheesecakes.
- Freezing: Once baked, allow them to cool completely. I let them freeze solid first on a small baking sheet then transfer them to a zip-loc bag. When ready to enjoy transfer to the refrigerator to thaw overnight
- Cream cheese. I recommend full-fat cream cheese for best flavor and texture. And use brick-style cream not cream cheese in the tub. Make sure it’s softened If you use cold cream cheese you will need to mix it longer for it to get smooth which can incorporate too much air into the mixture. And this will make for a smooth creamy filling.
- Egg: You want a room temperature egg that will incorporate into the rest of your ingredients and make for a smooth filling.
- Pumpkin: Make sure to use pumpkin puree not pumpkin pie filling. The filling has added sugar and spices already in it.