These Mini Pumpkin Cheesecakes are the perfect fall treat with a smooth pumpkin filling, Oreo crust, and optional caramel pecan topping. They’re easy to make and provide a delicious twist on classic pumpkin desserts. Ideal for holiday gatherings or a cozy night in, these cheesecakes bring all the warm, spiced flavors of fall in every bite. Plus, the mini size makes them perfect for individual servings!
These Mini Pumpkin Cheesecakes combine a creamy pumpkin filling with an Oreo crust, creating a perfect bite-sized fall dessert. Topped with optional caramel pecan topping and chocolate drizzle, they’re sure to be a hit at any gathering.
INGREDIENTS
- Oreos (12): Serves as the base crust for each cheesecake cup.
- Cream Cheese (8 ounces, room temperature): Provides the creamy, rich texture for the filling.
- Large Egg (1, room temperature): Binds the filling, giving it structure.
- Pumpkin Puree (3/4 cup, not pumpkin pie mix): Adds pumpkin flavor and moisture to the filling.
- Granulated Sugar (1/2 cup): Sweetens the cheesecake filling.
- Vanilla Extract (1 teaspoon): Enhances the flavor of the filling.
- Pumpkin Pie Spice (1 teaspoon): Adds warm, autumnal spices to the cheesecake.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the flavors.
- All-Purpose Flour (1 tablespoon): Helps to thicken the filling slightly.
- Caramel Sauce (1/2 cup, optional): Used for the optional caramel pecan topping.
- Chopped Pecans (3/4 cup, optional): Adds crunch and flavor when combined with caramel.
- Hot Fudge (1/2 ounce, optional): Adds a chocolate drizzle to finish the dessert.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners and place one Oreo at the bottom of each liner.
- Step 2:
- Ensure all ingredients are at room temperature to avoid lumps in the filling.
- Step 3:
- In a mixing bowl, beat the cream cheese until smooth using a hand or stand mixer. Add the egg, sugar, and pumpkin puree, mixing until smooth and creamy.
- Step 4:
- Add vanilla extract, pumpkin pie spice, salt, and flour to the mixture, and continue mixing until fully combined.
- Step 5:
- Spoon the cheesecake mixture over the Oreos in the prepared muffin pan, filling each cup about 3/4 full (approximately 1/4 cup per liner).
- Step 6:
- Bake for 22-25 minutes, or until the tops lose their glossy appearance. Some cheesecakes may start to crack around the edges, and a toothpick inserted in the center should come out clean.
- Step 7:
- Allow the cheesecakes to cool to room temperature, then chill them in the refrigerator for at least 4 hours or overnight.
- Step 8:
- For serving, unwrap each cheesecake. Mix the caramel sauce and pecans in a small bowl, and drizzle melted hot fudge over each cheesecake if desired.
- Step 9:
- Store in the refrigerator for up to 3 days or freeze (without toppings) for up to one month.
Serving and Storage Tips
- Serve chilled for the best flavor and texture.
- Top each cheesecake with caramel pecans and a drizzle of chocolate for an extra indulgent touch.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze without toppings for up to one month.
Helpful Notes
- Room temperature ingredients ensure a smooth, creamy filling with no lumps.
- Allow the cheesecakes to chill completely before serving to enhance the flavor and set the texture.
- For a neat presentation, drizzle melted chocolate using a plastic bag with the tip cut off.
Tips from Well-Known Chefs
- Chef Mary Berry recommends a quick dusting of powdered sugar for an extra finishing touch.
- Chef Duff Goldman suggests adding a sprinkle of sea salt to the caramel pecan topping for a balanced flavor.
- Chef Martha Stewart advises baking until the tops lose their gloss, as this indicates doneness.
WHY YOU'LL LOVE THIS RECIPE
- Combines the warm flavors of pumpkin and spices in a creamy, indulgent dessert.
- Perfect for fall gatherings and individual servings.
- Easy to make with a simple Oreo crust and spiced pumpkin filling.
- Customizable toppings let you make it your own.
VARIATIONS
- Use ginger snaps instead of Oreos for a spicy, seasonal crust.
- Top with whipped cream and a dash of cinnamon instead of caramel and pecans.
- Try adding chocolate chips to the filling for a chocolate-pumpkin twist.
- Use a graham cracker crust for a classic cheesecake base.