This Oreo Pumpkin Cheesecake is a great dessert to make during this season. And the best thing about this cheesecake is that it is already portioned control so you won’t end up eating half of the cheesecake.
I also love desserts that are not only delicious but also look great and this dessert does just that. These mini cheesecakes look so adorable when you place them in the center of your table, so you will not only have a scrumptious dessert but a great centerpiece as well.
1½ packages cream cheese, soften (12oz)
1 cup sugar
½ cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup oreos, crushed
1 tablespoon butter
Preheat oven to 350 degrees F.
In a medium sized bowl, add oreos, butter and mash till it is crumbly and place 1 tablespoon of crushed oreo into the mini cheesecake pan.
In a large bowl beat cream cheese until it has not lumps, add sugar and continue mixing. Add egg, vanilla extract, pumpkin, and cinnamon and mix. Add to the pan and fill to the top.
Bake for 15-20 minutes and allow it to sit for one hour before serving.