Ingredients
Scale
- 18 Oreo cookies (regular or double-stuffed), finely crushed (including filling)
- 5 tablespoons unsalted butter, melted
- 16 ounces (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: whipped cream or chopped pecans for garnish
If you’re looking to switch things up, feel free to substitute the Oreos with chocolate graham crackers or gingersnap cookies for the crust. For a dairy-free option, use vegan cream cheese and plant-based butter. These little tweaks can make the recipe your own, just like I’ve adapted family recipes over the years to suit our tastes and busy schedules.
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Stir until the crumbs resemble wet sand and hold together when pressed.
- Press about 1 tablespoon of the Oreo crust mixture firmly into the bottom of each muffin cup. I like to use the back of a spoon or a small glass to compact the crust evenly.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—this usually takes about 2-3 minutes. It’s a step I never skip because a smooth base makes all the difference.
- Add the granulated sugar and continue beating until combined and fluffy.
- Mix in the pumpkin puree, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat just until everything is fully incorporated. Overmixing can lead to cracks when baking, so I usually stop as soon as the mixture looks uniform.
- Divide the pumpkin cheesecake filling evenly among the muffin cups over the Oreo crust. Each cup should be nearly full but leave a little room at the top for rising.
- Bake for 20-25 minutes, or until the centers are almost set but still slightly jiggly. This is when I remind myself to resist the urge to open the oven too often—patience pays off!
- Remove from the oven and let the mini cheesecakes cool in the pan for about 15 minutes. Then transfer them to the refrigerator to chill for at least 3 hours, or overnight for best results.
- When ready to serve, top with a dollop of whipped cream or sprinkle with chopped pecans, if desired. Watching my kids’ faces light up when I add these little touches never gets old.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International