How to Make Pumpkin Oreo Cheesecakes

If you’re a fan of rich, creamy cheesecakes with a seasonal twist, this Pumpkin Oreo Cheesecake recipe is for you! Combining the spiced warmth of pumpkin with the indulgent crunch of Oreo cookies, these mini cheesecakes are a guilt-free dessert that’s perfect for fall gatherings, Thanksgiving, or a sweet treat any time of the year.

Ingredients

For the Crust:

• 12 reduced-fat Oreo cookies
• 2 tablespoons unsalted butter, melted

For the Filling:

• 8 oz reduced-fat cream cheese (softened)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup granulated sugar substitute (like Stevia or Monk Fruit)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 large eggs

Optional Toppings:

• Light whipped topping
• Crushed Oreo crumbs
• A sprinkle of cinnamon

Instructions

Prepare the Crust

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2. Place one Oreo cookie in the bottom of each liner for the crust.
3. For extra Oreo flavor, crush the remaining cookies into fine crumbs, mix with the melted butter, and evenly distribute the mixture on top of the whole cookies in each liner.

Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the pumpkin puree, sugar substitute, vanilla extract, and spices (cinnamon, nutmeg, ginger) to the bowl. Mix until well combined.
3. Beat in the eggs, one at a time, until fully incorporated. Do not overmix.

Assemble and Bake

1. Evenly distribute the cheesecake filling among the 12 muffin liners, covering the Oreo crust.
2. Bake in the preheated oven for 20-25 minutes, or until the center is set but slightly jiggly.
3. Remove from the oven and allow the cheesecakes to cool in the tin for 10 minutes.

Chill and Serve

1. Transfer the cheesecakes to the refrigerator and chill for at least 2 hours (or overnight) to fully set.
2. Top with light whipped topping, a sprinkle of crushed Oreo crumbs, or a dash of cinnamon for extra flair.

Nutritional Information

(Per Serving: 1 mini cheesecake)

• Calories: ~110
• Protein: 4g
• Carbohydrates: 12g
• Fat: 5g
• Fiber: 1g
• WW Points: ~4

Why You’ll Love This Recipe

1. Portion Control: These mini cheesecakes are perfectly portioned, making it easy to stick to your health goals while enjoying dessert.
2. Fall Flavors: The combination of pumpkin and warm spices captures the essence of autumn in every bite.
3. Simple Ingredients: No fancy ingredients needed—just a few pantry staples.
4. Versatile Presentation: Dress them up for a dinner party or enjoy them as a casual snack.

Tips for Success

• Use Room-Temperature Ingredients: This ensures a smooth filling without lumps.
• Don’t Overbake: The cheesecakes will continue to set as they cool, so avoid baking until they’re completely firm.
• Chill Thoroughly: Patience pays off—chilling allows the flavors to meld and the texture to firm up.

Serving Suggestions

• Holiday Treats: These cheesecakes make an excellent addition to your Thanksgiving dessert table.
• Gifting Idea: Pack them in festive boxes for a thoughtful homemade gift.
• Midday Snack: Enjoy one with a cup of coffee or tea for a cozy fall pick-me-up.

This Pumpkin Oreo Cheesecake recipe strikes the perfect balance between indulgence and mindful eating. With its creamy texture, flavorful pumpkin filling, and crunchy Oreo base, it’s a dessert you can feel good about enjoying. Whether you’re serving them at a family gathering or savoring one on your own, these mini cheesecakes are sure to impress!