The best pumpkin cheesecakes that only take 30 minutes to prep and bake in a muffin pan!
Prep Time15 minutesmins
Cook Time20 minutesmins
Additional Time4 hourshrs
Total Time4 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
Keyword: how to make mini cheesecakes in muffin pan, mini cheesecakes with oreo crust, Mini pumpkin cheesecake recipe, Mini Pumpkin Cheesecakes, mini pumpkin cheesecakes with oreo crust, pumpkin cheesecake cupcakes, pumpkin cheesecake recipe, pumpkin cheesecake with oreo crust, pumpkin cheesecakes, pumpkin cheesecakes made in muffin pan, thanksgiving cheesecake, thanksgiving mini pumpkin cheesecakes
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.
CHEESECAKE
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1 minute.
Beat in the 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.
1 & 1/2 cup oreo crumbs is equal to about 16 whole oreos. Blend the cookie & the cream. Crust VariationsSwap 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.