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!
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.
Tools to Make Mini Cheesecakes in a Cupcake Pan
- standard size muffin pan
- paper muffin / cupcake liners
Making individual cheesecakes in a muffin pan is a great way to scale down a regular cheesecake recipe. Mini cheesecakes don’t require a water bath or any special tools, plus they bake faster than regular cheesecake.
Easy Mini Pumpkin Cheesecake Ingredients
Our recipe for mini pumpkin cheesecake factory style cheesecakes only call for 9 ingredients!
cream cheese: use two 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
sugar: helps to balance the tanginess of the cream cheese.
vanilla extract: just a teaspoon, but it enhances the classic cheesecake flavor.
pumpkin pie spice: the quintessential fall and pumpkin spice!
pumpkin puree: a crucial ingredient for pumpkin cheesecakes. Adds moisture and flavor.
eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
How to Make Mini Cheesecakes in a Muffin Pan
- Line the muffin pan with paper liners.
- Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down.
- Pre-bake the crust for 5 minutes.
- Mix the cheesecake batter ingredients together.
- Divide the cheesecake batter evenly among the muffin liners.
- Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan.
How Long Does it Take to Make Mini Carrot Cheesecakes?
- 5 minutes to prep the crust
- 5 minutes to pre-bake the crust
- 5 minutes to prep the cheesecake
- 20 ish minutes to bake cheesecake
- at least 4 hours to refrigerate the cheesecake before serving. I prefer to refrigerate mine overnight. Waiting is the hardest part, right?!
How to Tell When Mini Cheesecakes are Done Baking?
The best way to tell when the mini cheesecakes are done is the jiggle test. The center of the cheesecake should jiggle slightly when you shake the pan and the edges of the cheesecake will be slightly more puffy or airy.
How to Cool Mini Cheesecakes
Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.
Why Did my Mini Cheesecakes Sink?
Over beating the eggs is the number one cause of air bubbles in cheesecake. Air bubbles cause the cheesecakes to sink in the middle as they cool. Be sure to mix the eggs in, one at a time, just until the yolk breaks. Once all the eggs have been added to the cheesecake batter, beat for only 30-60 seconds, until the eggs are fully incorporated.
Tips for Making Pumpkin Cheesecakes
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Thoroughly chill the individual cheesecakes in the fridge before serving.
How to Top Mini Pumpkin Cheesecakes
Top pumpkin cheesecake with pumpkin whipped cream.
If you’re wanting to swap out the oreo crust, we recommend trying..
- graham cracker crust
- snickerdoodle cookie crust
- gingersnap cookie crust
Substitute the same amount of crumbs.
How to Freeze Mini Cheesecakes?
- Cool the cheesecakes completely before freezing.
- Place the mini cheesecakes, without any garnishes, on a baking sheet, uncovered, and place in the freezer until frozen.
- Once frozen, wrap each cheesecake in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator overnight.
- Before serving add your desired toppings.
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- 1 & 1/2 cups oreo crumbs
- 3 tbsp melted butter
- 1 and 1/2 packages full fat cream cheese (8 oz packages - for a total of 12 oz for this recipe), room temperature
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 eggs
- Pumpkin Whipped Cream
- Mini Oreos
- 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, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth.
- Beat in the eggs, one at a time.
- 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 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
- Top with pumpkin whipped cream and mini oreos if desired.
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.