Mini Pumpkin Cheesecakes
User Reviews
5
Mini Pumpkin Cheesecakes
Description
This recipe prepares a spiced cheesecake mixture by whipping cream cheese and sugar until smooth, then incorporating vanilla extract, pumpkin puree, an egg, cinnamon, nutmeg, flour, and salt. Each cheesecake is baked in a muffin tin lined with paper liners, each containing an Oreo cookie at the bottom to provide a chocolatey crust. The filled tins bake until the cheesecakes set but remain creamy.
After cooling, melted chocolate mixed with vegetable oil is piped on top of each cheesecake in a spiral pattern and dragged with a toothpick to create a spiderweb design, lending a festive Halloween appearance. The texture is creamy and dense with the moisture and spice of pumpkin, contrasted by the crunchy chocolate cookie.
These mini cheesecakes can be chilled until serving, making them convenient for parties or seasonal treats. Their size and presentation suit individual servings, and the recipe balances pumpkin flavor with familiar autumn spices and chocolate accents.
Ingredients
- 8 oz cream cheese 1 block, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin pureed
- 1 egg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons all-purpose flour
- pinch salt
- 12 Oreos Halloween edition
- 1/2 cup chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Preheat oven to 325 degrees.
- Line 12 muffin tins with paper liners. Place 1 oreo in the bottom of each muffin tin. Set aside.
- In large bowl, whip cream cheese and sugar together until smooth.
- Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined.
- Scrape sides of bowl and whip mixture until completely smooth.
- Spoon mixture evenly over oreos. Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.
- Transfer warm cheesecakes out of tin and finish cooling on cooling racks. Gently remove paper wrappers.
- Microwave chocolate chips with vegetable oil until smooth and completely melted. Spoon chocolate into a piping bag with a small round tip.
- Pipe melted chocolate in a spiral on top of cheesecakes.
- Drag the end of a toothpick or wooden skewer through the chocolate to create a spiders web look.
- Repeat with remaining cheesecakes. Refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cheesecakes
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 127mg | 5% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1879IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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