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Pumpkin Oreo Cheesecake


This is a fall version of a mini cheesecake
with lots of oreo inside

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Rate this recipe 4.4/5 (5 Votes)
Pumpkin Oreo Cheesecake 1 Picture


  • 2-8 oz pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 2 eggs
  • 2 tbsp. sour cream
  • 1 tsp. vanilla
  • 1/2 c. canned pumpkin
  • oreos
  • whipped cream


Servings 24
Adapted from


Step 1

Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving.


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