Pumpkin and Oreo Mini Cheesecakes
A sweet pumpkin cheesecake is set in between a split Oreo cookie and then topped with cool whip and sprinkles.
Ingredients
- 1 8 oz. package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 Tablespoon sour cream
- 1/2 teaspoon vanilla
- 1/2 cup canned pumpkin
- 1/2 teaspoon cinnamon
- 12 Oreos split in half
- 1 cup Cool Whip
- sprinkles
Instructions
- Preheat oven to 350-f degrees. Place cupcake liners in a regular sized muffin pan.
- Beat the cream cheese and sugar until light and fluffy. Add the egg and beat. Add the sour cream, vanilla, pumpkin, and cinnamon and beat until creamy.
- Place half of an Oreo in the bottom of the cupcake liners and fill the liner 3/4 full with the cheesecake batter. Place another half of an Oreo into the top of the batter. Bake for 22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.
- Top with Cool Whip and sprinkles before serving.
Video
Nutrition
Calories: 93kcal, Carbohydrates: 15g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 57mg, Potassium: 63mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1627IU, Vitamin C: 0.4mg, Calcium: 16mg, Iron: 2mg