Pumpkin spice Oreo cheesecake cups
Let’s start off Monday with dessert. Sounds like a plan to me. Finding pumpkin Oreos last fall inspired me to create this recipe. Mac loves Oreos, all things pumpkin, and Oreo cheesecake, so it’s a perfect mix. Sadly, the pumpkin Oreos went away before he came home, and I didn’t think cheesecake could survive a trip to Afghanistan. I was anxiously awaiting fall, so I could make these pumpkin spice Oreo cheesecake cups. This recipe is adapted from Handle the Heat.
Pumpkin spice Oreo cheesecake cups
Ingredients
Scale
- 15 whole pumpkin Oreos
- Remaining Oreos, crushed
- 2 packages of cream cheese, softened
- 2 room temperature eggs
- 1/2 cup of sour cream
- 1/2 cup of white sugar
- 1 teaspoon of vanilla
- 1/8 teaspoon of salt
Instructions
- Line 15 muffin tins. Place a whole Oreo in the bottom of each one.
- Preheat the oven to 275 degrees.
- Beat the cream cheese until smooth. Add the sugar and beat until combined. Add the vanilla then one egg at a time. Stir in the sour cream and salt. Beat until just blended. Fold in the Oreo bits.
- Fill each muffin tin with the batter. Each tin will be quite full.
- Bake for 22-25 minutes or until set. Cool in the pan then chill in the fridge for at least 4 hours before serving.
Enjoy!
