We celebrated Thanksgiving early – last weekend – with Todd’s family. Something we normally do because sometimes it’s madness on Thanksgiving Day, or someone is out of town.
One thing I always do for Thanksgiving is make pumpkin something. This year, I was going to break this tradition with some maple fudge, but when I mentioned it to my future sister in law, she gave me a funny look, so I said, well, how about pumpkin cheesecake? And her face lit up.
When I got home, I went to one of my favorite blogs – Inside BruCrew Life – and searched for a pumpkin cheesecake recipe. I came across the recipe for Pumpkin Oreo Cheesecake, and knew it’d be a winner – and it was! When I served it, it had just finished cooling in the pan with maybe 10 minutes in the fidge, so it was still a little warm, but everyone loved it. I waited until Monday afternoon to have one with a cup of coffee, and wow! I am not a huge cheesecake or pumpkin fan, but this is a nice subtle pumpkin flavor, and all the delicious flavors blend so well, especially with the soft Oreo cookie!
Definitely recommend this recipe! It’s easy, quick, and made from simple ingredients you might already have in the cupboard.
Prep: 20ish Minutes
Cook: 24 Minutes
Cool: 15+ Minutes (15 in the pan + fridge time)
- 2 8-oz Packages of Cream Cheese
- 1/2 Cup of Sugar
- 2 Tablespoons of Sour Cream
- 1 Cup Canned Pumpkin – I used Libby’s
- 1 Teaspoon Cinnamon – I use McCormick’s
- 1/2 Teaspoon Nutmeg – I use McCormick’s
- 2 Tablespoons of Flour
- 2 Eggs
- 1 Teaspoon Vanilla
- 18-20 Oreos
- Cool Whip (or Similar)
- Pumpkin Oreo Cheesecake Recipe from Inside BruCrew Life
You’ll Also Need:
- Cupcake Liners – Aren’t these All Holidays ones so cute?! I found them at Publix. There is Orange, Pink, Green and Red.
- Mixing Bowl
- Hand Mixer
- Measuring Spoons
- Cookie Dough Scoop
- Cupcake Pan
TOPPINGS: In the original recipe, crushed Oreos are used to garnish the top of the cupcakes. I bought some chocolate sprinkles to use because it’s less messy, but I didn’t end up using them. I also used spray can whipped cream because it was easier to use.
I used my cookie dough scoop to spoon in the cheesecake mix.
When I first took my cheesecakes out, they were puffed up. After cooling, they sunk in a little as seen, but it was covered up by the whipped topping so no biggie!
Garnish, and Enjoy!
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