It's Fall...so if you're like me, you're in the mood for anything pumpkin! If you're like my husband, you're always in the mood for anything Oreo-related. :) So here is the happy marriage of the two lovelies....and in mini/cupcake form...what's not to love?!?
They're pretty foolproof, and they're DELICIOUS!
The cast of characters:
- 2 8oz packages of cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice (or any other fall-ish pumpkin pie sort of spice)
- 1/2 can of canned pumpkin
- 48 Oreos (you'll need two packages)
- whipped cream
Preheat the oven to 350 degrees. Go ahead and place cupcake liners in muffin/cupcake pans {makes 24}. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one.
- 48 Oreos (you'll need two packages)
- whipped cream
Preheat the oven to 350 degrees. Go ahead and place cupcake liners in muffin/cupcake pans {makes 24}. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one.
Add the rest of the ingredients and beat again (you can really eyeball the spices, to taste, and/or add in whatever you want). Place one whole Oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter.
Push another whole oreo into the top of the batter.
Bake for 20-22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling.
Put them in an airtight container and keep refrigerated. Serve topped with whipped cream {Redi-whip} and some cookie crumbs!
ENJOY!!!
{recipe is my adapted version via}
{recipe is my adapted version via}
