I told Ryan I would make him a "Spook-tacular" treat to bring to work today...and that I did...emphasis on the "tacular" part...
And best of all, they take 5 minutes to prepare, 20 to bake. Easy Peasy.
I give you: Oreo Pumpkin Cheesecakes!!!
Preheat your oven to 325 degrees. Get out two muffin tins. Line the muffin tins with paper liners. This recipe will make 12 cheesecakes. In each liner, place a whole Oreo. If I would have had the orange Halloween ones I would have used those, but I didn't.
In a large bowl, beat together 8oz of 1/3 fat cream cheese and 1/2 cup granulated sugar. Beat for about 2 minutes. Then mix in 1 large egg, 1/2 cup pureed pumpkin (NOT pumpkin pie filling!!), 1/2 tsp vanilla extract, 2 tbsp all purpose flour, 1/4 tsp cinnamon, a dash of salt, & 1/8 tsp nutmeg. Beat until smooth. It will look like this.
Spoon mixture evenly over Oreos. I used a 3 tbsp stainless steel scoop. It divided it up perfectly.
Bake in the oven for 20 minutes. As soon as they came out, I used a fork to pop them out of the tins so they could cool faster. This next part is optional, but highly recommended! Once cool, take 1/2 cup semi-sweet chocolate chips and melt them in the microwave SLOWLY, so you don't burn them. Place melted chocolate in a ziploc and snip a small hole in one of the corners. Pipe 3-4 circles inside one another on top of each cheesecake. Then drag a toothpick from the center outwards to make "spider webs". Place in refrigerator for a few hours before eating!!
And with the wrapping off....
Oreo Pumpkin Cheesecakes (Makes 12)
- Preheat oven to 325 degrees (F). Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin.
- In a large bowl, beat cream cheese and sugar together until smooth (about 2 minutes). Mix in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined. Scrape sides of bowl and whip mixture until completely smooth. Spoon mixture evenly over Oreos. Bake 20 minutes or until cheesecakes have set. Remove from oven to cool.
- Microwave chocolate chips slowly, until smooth. Spoon chocolate into a ziploc bag and snip a small hole in one corner. Pipe chocolate in concentric circles on top of cheesecakes. Drag the end of a toothpick through the chocolate to create a spider web, starting in the center and dragging outward. Repeat with remaining cheesecakes. Refrigerate a few hours before serving.