{"id":6602,"date":"2014-10-20T05:59:39","date_gmt":"2014-10-20T11:59:39","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6602"},"modified":"2014-10-20T05:59:39","modified_gmt":"2014-10-20T11:59:39","slug":"mini-pumpkin-swirl-cheesecakes-with-oreo-crust","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/10\/20\/mini-pumpkin-swirl-cheesecakes-with-oreo-crust\/","title":{"rendered":"Mini Pumpkin Swirl Cheesecakes with Oreo Crust"},"content":{"rendered":"

It was bound to happen. \u00a0I jumped aboard the pumpkin train! \u00a0I did manage to hold out until mid October. \u00a0Things get a little crazy this time of year on food blogs with an abundance of recipes containing pumpkin and pumpkin spices. \u00a0But I truly do love this time of year, and the smells and tastes associated with it. \u00a0And these pumpkin cheesecakes are truly delicious. \u00a0So here’s my obligatory fall pumpkin submission. \u00a0Enjoy!<\/p>\n

\"Mini<\/a><\/p>\n

One of the great things about these mini cheesecakes is that they are significantly easier than making a big cheesecake. \u00a0They are also easier to serve. \u00a0No water bath, no wrapping your spring-form in foil so it doesn’t leak or let water in, no worried anticipation when you take the spring-form off wondering if it’s going to remain beautiful, no cracked top or slicing pieces for guests. \u00a0Just mix, fill, bake, chill and enjoy. \u00a0Guests serve themselves little cheesecake cupcakes, there’s less clean up and everyone is happy.<\/p>\n

\"Mini<\/a> \"Mini<\/a> \"Mini<\/a><\/p>\n

I really like the chocolate Oreo crust, but you could stick with graham crackers or use gingersnaps for some extra fall spice. \u00a0Another variation would be to make these all pumpkin and add about 3\/4 to 1 cup of pumpkin to the filling. \u00a0Keep the spices the same.<\/p>\n

This filling is going to make more than enough for a dozen cheesecakes by about 2 or 3, with more pumpkin than plain filling. \u00a0I suggest either adding a couple extra Oreos and a tad more butter initially and baking up a few more cheesecakes OR put an entire whole Oreo in the extra baking cups and fill those with the remaining filling. \u00a0Bake these after you bake the full tin and keep an eye on them, they will probably bake up a little quicker. \u00a0Or you could do as this lazy woman does and just toss the extra. \u00a0I’m sorry if wasting food appalls you. \u00a0I typically don’t do it. \u00a0But I had a crying baby on my hands and needed to finish as soon as possible!<\/p>\n

\"Mini<\/a> \"pumpkin9\"<\/a> \"pumpkin18\"<\/a> \"pumpkin19\"<\/a> \"pumpkin8\"<\/a><\/p>\n

These would make a great addition to a fall dessert table, the orange and black qualify them for Halloween and they would also be perfect for Thanksgiving. \u00a0Since they have to be chilled you can make them ahead of time, up to but not more than 48 hours. \u00a0After the initial chilling make sure to cover them if they will be kept more than a day in the fridge.<\/p>\n

\"Mini<\/a><\/p>\n

Mini Pumpkin Swirl Cheesecakes with Oreo Crust<\/h3>\n

Adapted from Bru Crew<\/a>\u00a0and Tasty Kitchen<\/a><\/p>\n

Ingredients<\/em><\/p>\n

Crust<\/p>\n