Chocolate Pumpkin Cheesecakes

By srumbel

Chocolate and pumpkin cheesecake layered on a chocolate cookie crust for a fun new holiday dessert.
from insidebrucrewlife.com

Ingredients

• For the crust
• 1 3/4 Oreo cookie crumbs
• 2 1/2 Tablespoons butter, melted
• For the Chocolate layer
• package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 Tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 2/3 cup dark chocolate chips
• 1/2 teaspoon shortening
• For the Pumpkin layer
• 1 package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup pumpkin puree
• 1 Tablespoon sour cream
• 1 teaspoon pumpkin pie spice
• 1 Tablespoon flour
• For the topping
• Cream Cheese Cool Whip Frosting
• Six lets

Preparation

Step 1

Combine the cookie crumbs and melted butter. Use a food processor to pulse the entire cookie (cookie and cream) to get your crumbs, or crush them in a ziplock bag. Divide the cookie mixture into 18 cupcake liners. Press down. Set aside.
Combine 1 cream cheese and 1/4 sugar in a mixing bowl. Beat until creamy. Add the egg, sour cream, and vanilla and beat again.
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat. Stir again and add to the cheesecake batter in the bowl. Beat until thoroughly combined. Divide the chocolate batter into the cupcake liners. Set aside.
Place a cream cheese and 1/4 cup sugar in another mixing bowl. Beat until creamy. Add the egg, sour cream, pumpkin puree, pumpkin pie spice, and flour. Beat again. Carefully spoon the pumpkin batter over the chocolate batter. Bake at 350 degrees for 24-25 minutes. Remove from the oven and let cool in the pan for about 20 minutes. Carefully remove from the cupcake tin and cool on a wire rack for an hour. Refrigerate until chilled. Top with Cool Whip and Sixlets before serving. Keep refrigerated in a sealed container. Makes 18 mini cheesecakes.
Notes

*If you need this dessert to be gluten free, feel free to substitute gluten free cookies and to leave the flour out of the pumpkin layer. The flour just keeps the centers from falling too much after baking.