Fall Dessert Recipes (Print Version)
# Ingredients:
01 -
12 Oreos.
02 -
8 ounces (226g) cream cheese, room temperature.
03 -
1 large egg, room temperature.
04 -
3/4 cup (183g) pumpkin puree, not pumpkin pie mix.
05 -
1/2 cup (100g) granulated sugar.
06 -
1 teaspoon vanilla extract.
07 -
1 teaspoon pumpkin pie spice.
08 -
1/4 teaspoon salt.
09 -
1 tablespoon (7g) all-purpose flour.
10 -
1/2 cup caramel sauce (optional).
11 -
3/4 cup chopped pecans (optional).
12 -
1/2 ounce hot fudge (optional).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners. Place one Oreo in each liner.
02 -
Ensure all ingredients are at room temperature to avoid lumps.
03 -
In a mixing bowl, beat the cream cheese with a hand or stand mixer until smooth. Add the egg, sugar, and pumpkin puree, mixing until smooth.
04 -
Add vanilla extract, pumpkin pie spice, salt, and flour, and continue mixing until fully combined.
05 -
Spoon the cheesecake mixture over the Oreos in the prepared pan, filling each muffin cup about 3/4 full.
06 -
Bake for 22-25 minutes, until the cheesecakes lose their glossy top and a toothpick inserted in the center comes out clean.
07 -
Cool completely to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
08 -
For serving, unwrap each cheesecake. Combine pecans and caramel in a small bowl. Melt chocolate according to package directions, transfer to a plastic bag with the tip cut off, and drizzle over the cheesecakes.
09 -
Store in the refrigerator for up to 3 days or freeze (without topping) for up to one month.
# Notes:
01 -
Ensure ingredients are at room temperature for smooth cheesecake texture.
02 -
Top with caramel-pecan mixture and chocolate drizzle for added flavor.
03 -
Can be frozen without toppings for up to one month.