Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are the perfect Fall dessert with a classic graham cracker crust and full of pumpkin flavor! Quick to prep and baked in a muffin tin!
Servings: 12 cheesecakes
Calories: 193kcal
Equipment
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 143mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1959IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg