Ingredients:

  • 24 Oreo cookies, regular or Double Stuf (about 240g / 8.5 oz)
  • 4 tablespoons unsalted butter, melted (56g / 2 oz)
  • 8 ounces cream cheese, softened (227g)
  • 1/2 cup granulated sugar (100g / 3.5 oz)
  • 1/2 cup pumpkin puree (not pumpkin pie filling) (120g / 4 oz)
  • 1 large egg (approx. 50g)
  • 2 tablespoons sour cream (30g / 1 oz)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Pulse Oreos in a food processor until finely crushed. Alternatively, place in a resealable bag and crush with a rolling pin.
  2. Combine crushed Oreos with melted butter in a bowl.
  3. Line muffin tin with paper liners (if using).
  4. Press Oreo mixture firmly into the bottom of each muffin liner.
  5. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
  6. Add pumpkin puree, egg, sour cream, pumpkin pie spice, and vanilla extract. Beat until just combined.
  7. Spoon pumpkin cheesecake filling evenly over the Oreo crusts in each muffin liner.
  8. Bake in a preheated oven until the edges are set and the centers are just slightly jiggly.
  9. Let the cheesecakes cool completely in the muffin tin.
  10. Refrigerate for at least 30 minutes before serving to allow the filling to set completely.
  11. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or crushed Oreos before serving (optional).