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mini pumpkin cheesecake with oreo crust
5 from 4 votes
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Mini Oreo Pumpkin Cheesecake

A delicious dessert made with pumpkin puree and Oreos - Mini Oreo Pumpkin Cheesecake is perfect for your Fall and Thanksgiving party!
Prep Time15 minutes
Bake Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini cakes
Calories: 144kcal
Author: Lainey

Ingredients

  • 1 ½ (12 oz) cream cheese soften
  • 1 cup sugar
  • 1 egg
  • ½ cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup crushed oreos
  • 1 tablespoon butter

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium sized bowl, add oreos, butter and mash till it is crumbly and place 1 tablespoon of crushed oreo into the mini cheesecake pan.
  • In a large bowl beat cream cheese until it has not lumps, add sugar and continue mixing. Add egg, vanilla extract, pumpkin, and cinnamon and mix. Add to the pan and fill to the top.*
  • Bake for 15-20 minutes and allow it to sit for one hour before serving.
  • Garnish with whipped cream.

Notes

*For easy removal, it's important to use a nonstick mini cheesecake pan. To ensure even easier removal, spray the pan with cooking oil.
Serving: 1cakeCalories: 144kcalCarbohydrates: 27gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 16mgSodium: 65mgPotassium: 59mgFiber: 1gSugar: 22gVitamin A: 1638IUVitamin C: 0.4mgCalcium: 10mgIron: 2mg

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