Dessertscrazyforcrust4.7
Mini Pumpkin Cheesecakes Recipe
These are the perfect single-serve treat! Mini pumpkin cheesecakes with an Oreo crust, caramel pecan topping and chocolate drizzle!
👥 12 Servings⏱️ Prep & Cook: 4h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 12-cup muffin pan with liners. Place one Oreo in each liner.
2
Make sure your ingredients are all room temperature to avoid lumps!
3
Beat cream cheese with a hand or a stand mixer fitted with the paddle attachment until smooth. Beat in the egg, sugar, and pumpkin puree, mix until smooth. Add vanilla extract, pumpkin pie spice, salt, and flour, mix until smooth.
(226g) cream cheese (room temperature)8 ounceslarge egg (room temperature)1(7g) all purpose flour1 tablespoonvanilla extract1 teaspoonpumpkin pie spice1 teaspoon
4
Spoon cheesecake mixture over Oreos in prepared pan. (Fill the muffin cups about 3/4 full using about 1/4 cupfuls of the cheesecake mixture per liner.)
Oreos12(226g) cream cheese (room temperature)8 ounces(7g) all purpose flour1 tablespoon
5
Bake for ⏱️ 22-25 minutes until the cheesecakes loose their glossy top. Some may start to crack around the edges, and a toothpick will come out clean from the center of the cheesecake. Cool completely to room temperature then chill for at least ⏱️ 4 hours or overnight.
6
When serving: unwrap each cheesecake. Stir pecans and caramel together in a small bowl. Melt chocolate according to package directions in a small bowl and then place the melted chocolate in a ziploc baggie with the tip cut off. Spoon some of the pecan caramel mixture over the top of the cheesecakes, then drizzle with chocolate.
7
Store in refrigerator. Will keep for up to 3 days in an airtight container or you can freeze the cheesecakes without the topping for up to one month.
Nutrition Facts
calories
243 kcal
fat Content
14 g
serving Size
1 cheesecake
fiber Content
2 g
sugar Content
15 g
sodium Content
208 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
36 mg
carbohydrate Content
27 g
saturated Fat Content
5 g
unsaturated Fat Content
8 g
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