A friend’s birthday was this week so I decided to make something for him but also keep it a little autumn themed. I searched through all of my recipes, including ones I’d bookmarked on Pinterest, and decided upon Mini Pumpkin Oreo Cheesecakes from Inside BruCrew Life. The recipe is super simple and turned out pretty darn good, especially if you like Oreos (there’s two whole cookies in each one!). The recipe calls for whipped cream for the topping so I used this Sturdy Whipped Cream Frosting recipe from Allrecipes.com.
The cheesecake part came out a little paler than I was expecting from the photo on Inside BruCrew Life, so I would probably add a little orange food coloring to it if you want it to have a good bright pumpkin color. Even my picture is a little deceiving. The actual cheesecake part was slightly lighter in color than the pictures would suggest.
For the construction of the whipped frosting, I modified the instructions a little. It says to mix all of the ingredients except the whipping cream first and then add the whipping cream to it and continue to mix. Some people in the comment section said that they were never able to get it to the right consistency this way, so they whipped the cream separately and then folded it into the cream cheese mixture. I chose to do it this way and it seemed to work pretty well.
For the Pumpkin Oreo Cheesecake
- 2-8 oz pkgs. cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 tbsp. sour cream
- 1 tsp. vanilla
- 1/2 cup canned pumpkin
- whipped cream
Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Makes 24.
For the whipped topping
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 tsp. vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract, if you’re using it, in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream (or do the folding method I explained above). Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. **Don’t over whip or it will lose all of its air and become the consistency of butter**
If you make these, let me know how it went for you and if you tried anything different. I think if I make these again I’ll add a little pumpkin spice or cinnamon to the cheesecake part.