Mini Pumpkin Cheesecakes with Oreo Crust

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Ingredients
CRUST

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

CHEESECAKE

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

TOPPING

•  Pumpkin Whipped Cream
•  Mini Oreos

InstructionsCRUST

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

CHEESECAKE

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

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