Mini Pumpkin Cheesecakes
Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are these Mini Pumpkin Cheesecakes!
Servings 12 cheesecakes
Calories 205kcal
Ingredients
- 8 oz cream cheese 1 block, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup pureed pumpkin
- 1 egg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons all purpose flour
- pinch of salt
- 12 Halloween Oreos
- 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
Calories: 205kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 127mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1879IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
