Mini Pumpkin Cheesecakes – Perfect Fall Treats

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.