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Mini Pumpkin Cheesecakes with Oreo Crust
Our mini oreo cheesecakes are pretty popular during the months of November and December!
So sticking with the same theme of mini cheesecakes, we’re bringing you a new recipe for mini pumpkin cheesecakes with an oreo crust!
Mini cheesecakes are a breeze to make. If the normal baking time for a regular 8 inch cheesecake is 60-75 minutes, mini cheesecakes are done baking under 25 minutes!
Even though baking time isn’t hands on time, you’ll still restricted to your house – at least, I don’t leave my house when I’m baking a cheesecake! And you can’t use your oven to bake something else during that hour, so mini cheesecakes really solve a lot of those problems!
The best news is that you do not need a special mini cheesecake pan to make mini pumpkin cheesecakes!
I actually did buy a specific mini cheesecake pan a few years ago, and I’ve used it TWICE. It sits in that cupboard along with margarita classes, the world’s largest chili pot, a thermos, a salad spinner, and the glass pitcher we only pull out when we have company.
I’m guessing you have a cupboard just like mine 🤣 With kitchen gadgets that you hardly use.
How to make mini cheesecakes in a muffin pan
So, don’t buy a special mini cheesecake pan – we’ll show you how to use a regular sized muffin pan instead!
You’ll line the muffin pan with liners – I don’t use any special liners, just regular paper ones. Then fill the liners to the top with cheesecake and bake them.
There is no need for a water bath when baking mini cheesecakes since the surface area of the cheesecakes are smaller, they aren’t as prone to cracking.
If you’re wanting to swap out the oreo crust, we recommend trying..
-a graham cracker crust
-a snickerdoodle cookie crust
-a gingersnap cookie crust
You’ll still need 1 & 1/2 cups of crumbs – no matter which crumb base you pick. Follow the rest of the directions as written!
- 1 & 1/2 cups oreo crumbs
- 2 tbsp melted butter
- 1 and 1/2 (8 oz) packages cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 eggs
- Preheat the oven to 350º F.
- Line a regular sized muffin pan with 12 paper muffin liners.
- In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
- Put 1-2 tbsp of oreo crumbs in each muffin cup.
- Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
- Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
- Beat in the sugar, pumpkin pie spice, and vanilla extract until smooth.
- Beat in the eggs and pumpkin puree.
- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
- Bake for 21-24 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Swap out the oreo crumbs for graham cracker crumbs, snickerdoodle cookie crumbs, or gingersnap cookie crumbs. You’ll still need 1 & 1/2 cups of crumbs - no matter which crumb base you pick. Follow the rest of the directions as written - combining the crumbs with 2 tbsp melted butter and pre-baking the crust for 5 minutes!