Mini Pumpkin Cheesecakes

 

🍂 Mini Pumpkin Cheesecakes 🍂

🧁 Single-serve pumpkin cheesecakes with an Oreo crust, caramel pecan topping, and chocolate drizzle!

Ingredients

12 Oreos 🍪

8 ounces cream cheese, room temperature 🧀

1 large egg, room temperature 🥚

3/4 cup pumpkin puree (not pie mix) 🎃

1/2 cup granulated sugar 🍬

1 teaspoon vanilla extract 🍦

1 teaspoon pumpkin pie spice 🍂

1/4 teaspoon salt 🧂

1 tablespoon all-purpose flour 🌾

1/2 cup caramel sauce (optional) 🍯

3/4 cup chopped pecans (optional) 🌰

1/2 ounce hot fudge (optional) 🍫

Instructions

1️⃣ Preheat Oven: Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners and place one Oreo in each.

2️⃣ Cream Cheese Mixture: Beat cream cheese until smooth. Add egg, sugar, and pumpkin puree, and mix until smooth. Then, add vanilla, pumpkin pie spice, salt, and flour; mix again.

3️⃣ Fill Muffin Cups: Spoon cheesecake mixture over Oreos, filling each cup about 3/4 full (around 1/4 cup of mixture per liner).

4️⃣ Bake: Bake for 22-25 minutes, until the tops lose their glossy sheen. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

5️⃣ Topping: Before serving, mix pecans and caramel sauce in a small bowl. Melt the hot fudge and drizzle it over the cheesecakes using a ziploc baggie with the tip cut off.

Storage

Keep refrigerated in an airtight container for up to 3 days or freeze (without topping) for up to 1 month.

Enjoy these perfect fall treats! 🍁