Mini Pumpkin Cheesecakes With Oreo Crust

Mini Pumpkin Cheesecakes With Oreo Crust

Ingredients:

1 cup Oreo cookie crumbs (plus more for garnish)
2 tablespoons melted butter
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1/4 cup heavy whipping cream
1 teaspoon powdered sugar

Instructions

  1. Preheat oven to 325F. Line a cupcake pan with 9 paper liners.
  2. In a small bowl, mix together the cookie crumbs and melted butter until moistened and clumpy. Press down into the bottom of each paper liner. Bake 5 minutes.
  3. In a large mixing bowl, beat together the cream cheese, sugar, and cinnamon until smooth and creamy, about 2-3 minutes. Beat in the egg then beat in the sour cream, vanilla, and pumpkin.
  4. Pour over the baked cookie crusts and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely at room temperature then chill in the refrigerator for at least 4 hours.
  5. Right before serving: In a medium bowl, beat the cream until soft peaks form (when you pull the beaters straight up, peaks form but fall over). Gradually add the sugar and continue beating until stiff peaks form (peaks form but don’t fall over).
  6. Remove the paper liners from the cheesecakes, if desired, and pipe the whipped cream on top. Garnish with cookie crumbs. Serve immediately. Store ungarnished cheesecakes in the refrigerator for up to one week.