Today’s Halloween Pumpkin Mini Cheesecakes are the last of our new pumpkin recipes for pumpkin week, but don’t worry. The pumpkin fun will continue tomorrow with a pumpkin fab five post that will include my favorite pumpkin recipes from my archives. You don’t want to miss it.
Now today’s recipe is not only pumpkin but makes a cute treat for Halloween. It is also going to help us transition into next week’s posts. Next week I will be sharing recipes for your Halloween dinner.
These Halloween pumpkin mini cheesecakes have an entire Halloween oreo on the bottom! Then they are topped with orange colored pumpkin cheesecake. It is then followed by whipped cream and black and orange Halloween sprinkles. Aren’t they fun and festive? They are also so tasty! This is another recipe that you can pass off to the kiddos with out then even knowing there is pumpkin in them. You really can’t taste the pumpkin in these.
I also have a quick reminder – I will be doing a book signing tomorrow Saturday Oct. 22 at Barnes and Noble Orem, UT from 1 pm – 4 pm. I hope to see some of you there!
- 12 Halloween oreos
- 1 (8 oz) pkg light cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 Tbsp light sour cream
- 1/2 tsp vanilla
- 1/2 cup canned pumpkin
- red and yellow food coloring
- 3/4 whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
- Halloween sprinkles
- Preheat oven to 350 degrees
- Line a 12 count muffin pan with cupcake liners (I like to use the foil ones for this). Place one entire oreo into the bottom of each liner.
- In a large bowl, beat the cream cheese and sugar together with a hand mixer until creamy.
- Add the egg and beat it until smooth.
- Add the sour cream, 1/2 tsp vanilla, and pumpkin and beat again until smooth.
- Add some red and yellow food coloring to the batter until it reaches a nice orange color. You want it as close to the orange frosting in the oreos as possible. It will darken a little while cooking. I believe I used 4 drops of red with 2 drops of yellow.
- Divide the batter evenly between the 12 liners.
- Place in the oven and bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling.
- While the cheesecakes cool, beat the whipping cream until firm. Then beat in the the powdered sugar and vanilla until blended. Pipe whipping cream on the cheesecakes and sprinkle with sprinkles.
- Keep refrigerated until serving. Makes 12 mini cheesecakes.
Recipe adapted from Inside Brucrew Life.