Recipe: Mini Pumpkin Oreo Cheesecake

Posted by Nicole Doud on

If you’re like me, you’re excited for the Thanksgiving holiday! A few times we have spent the long weekend out of state, such as Florida, but in the past we normally spend Thanksgiving at my parent's house in St. Johns, MI. This year our plan is to enjoy my mom's delicious Thanksgiving dinner again! 
My mom's stuffing recipe is the best! I will be sharing that with you all on another blog post. Today, I am sharing this fun mini pumpkin cheesecake recipe with you all! I am going to make this for our boys to enjoy. Nothing better than an Oreo crust and pumpkin cheesecake! 
When Thanksgiving is at my parents' house it takes some stress off. I am in charge of the salad, an appetizer and helping my mom. I LOVE setting the table! She always leaves that task for me to do. Follow us on Pinterest to see some of my favorite table settings. I love getting inspired for holidays! 
Enjoy this pumpkin cheesecake recipe!
Pumpkin Cheesecake




  • 1 & 1/2 cups oreo crumbs
  • 3 tbsp unsalted melted butter


  • 1 and 1/2 packages full fat cream cheese (8 oz packages - for a total of 12 oz for this recipe), room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 large eggs




  • Preheat the oven to 350º F.
  • Line a regular sized muffin pan with 12 paper muffin liners.
  • In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
  • Put 1-2 tbsp of oreo crumbs in each muffin cup.
  • Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
  • Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.


  • In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
  • Beat in the sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth.
  • Beat in the eggs, one at a time.
  • Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  • Bake for 21-24 minutes or until the center of the cheesecake is only slightly jiggly.
  • Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
  • Top with pumpkin whipped cream and mini oreos if desired.

For more details on the recipe and to see more pictures, visit: 

← Older Post Newer Post →

Leave a comment