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Pumpkin Spice Oreo Cheesecakes

My traditional double layer pumpkin cheesecake tops a Pumpkin Spice Oreo as its crust.
Course Dessert - cheesecake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Author Sarah @ The Gold Lining Girl

Ingredients

  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 1/4 c. granulated sugar
  • 1 tsp. vanilla
  • 3 eggs room temperature
  • 3/4 c. pumpkin puree
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 1/4 tsp. clove
  • 24 Pumpkin Spice Oreo cookies
  • 1/3 c. white chocolate chips melted, for optional garnish

Instructions

  • In a large mixing bowl, beat cream cheese until smooth.
  • Beat in sugar and vanilla.
  • Beat in eggs, one at a time.
  • Line muffin pans with regular-sized muffin cups with paper liners.
  • Place one whole Oreo cookie at the bottom of each cupcake liner.
  • Fill the muffin cups 1/2 full with cheesecake batter.
  • Add pumpkin puree, cinnamon, pumpkin pie spice, ginger, and clove to remaining cheesecake batter.
  • Top the regular cheesecake batter with pumpkin cheesecake batter, til the muffin cups are 3/4 full.
  • Bake at 350°F for 18-22 minutes, or until cheesecakes are set.
  • Place the pans on a wire rack to cool completely.
  • Remove the cheesecakes from the muffins pans, and remove the paper cupcake liners.
  • Drizzle with melted white chocolate (optional). Store in refrigerator.