Pumpkin Oreo Cheesecakes

Pumpkin Oreo Cheesecake: Mini pumpkin cheesecakes sandwiched between an Oreo cookie.  These fun cheesecakes are the perfect dessert for every fall event!

Ingredients

• 2 (8 ounces each) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 Tablespoons sour cream
• 1 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

• 2 Tablespoons all purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 20 Oreos
• 1 (8 ounces) container Cool Whip, thawed

Instructions

1. Preheat the oven to 350 degrees. Place 18 cupcake liners in cupcake/muffin pans.
2. Beat the cream cheese and sugar until light and fluffy.
3. Add the sour cream, pumpkin, nutmeg, cinnamon, and flour and beat until creamy.
4. Add the eggs and vanilla and beat until mixed in.
5. Place half of an Oreo, frosting side up, in the bottom of 18 cupcake liners and spoon the batter into the liners.
6. Place the other half of an Oreo into the top of the batter, frosting side down. Bake for 24 minutes.
7. Cool in pan for 15 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.
8. Crush the remaining two cookies. Top the cheesecakes with Cool Whip and cookie crumbs.

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