Mini White Chocolate Pumpkin Cheesecakes
White chocolate pumpkin cheesecakes in miniature form with a golden oreo crust!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 12 cheesecakes
To make the crust
- 12 oreos
- 2 tablespoons (28 grams) butter melted and cooled
To make the cheesecake filling
- 8 ounces 1 large package cream cheese, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons heavy cream OR sour cream
- 1 large egg
- 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
To make the crust: Preheat your oven to 325°F. In a food processor, crumble the oreo cookies. In a small bowl, stir together the oreo crumbs and the butter.
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.
To 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 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.
Just before serving, garnish with whipped cream, if desired.
Yield: 12 mini cheesecakes.
- 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 not pumpkin pie filling. The filling has added sugar and spices already in it.