Mini pumpkin cheesecakes are the perfect fall desert to get you in the mood for all things pumpkin spice! They are creamy, have a crunch in the cookie bottom and so easy to make. I know once you sink your teeth into these, you will be more excited to make them than getting a PSL! HA!

The secret to amazing mini cheesecakes, in my opinion, is making sure your cream cheese and eggs are room temperature! This ensures the batter will have a smooth consistency and not be lumpy.

Mini Pumpkin Cheesecake

*Makes 18 mini cheesecakes

Ingredients

• Two 8 ounce packages of cream cheese, softened

• 2/3 cup of sugar

• 1/2 tsp vanilla extract

• 3 eggs, at room temperature

• 1/2 cup pumpkin purée

• 1 tsp pumpkin pie spice

• 1 tbsp flour

• 18 golden Oreos or gingersnap cookies

Cheesecake Topping

• 1 cup sour cream

• 3 tbsp sugar

• 1 tsp vanilla

• candy pumpkins

Instructions

• Preheat oven to 350 degrees. Line muffin tin and place one golden oreo or gingersnap cookie at the bottom of each muffin tin.

• In a large mixing bowl, beat together cream cheese, sugar, vanilla extract, and add one egg at a time until well combined. Add in pumpkin puree, pumpkin pie spice and flour, mix until incorporated and batter is smooth

• Pour the filling mixture into muffin tins and bake for about 25-30 mins. While cheesecakes are baking, in a small bowl mix together sour cream, sugar, and vanilla

• Once cheesecakes are done baking (should be slightly brown on top, when you take them out they will start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes. Let cool and chill in refrigerator for a few hours before serving. Top with candy pumpkin right before serving