Oreo Pumpkin Cheesecake Cupcakes

OREO Pumpkin Cheesecake Cupcakes

 

Ingredients

• 12 whole Halloween Oreos
• 8 ounces Cream Cheese, Softened
• ½ cups Granulated Sugar
• ½ teaspoon Vanilla Extract
• ½ cup Canned Pumpkin
• 1 whole Egg
• ¼ teaspoons Cinnamon
• ⅛ teaspoons Nutmeg
• 2 Tablespoons All-purpose Flour
• 1 pinch Salt

Preheat oven to 325*. Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin. Set aside.

In large bowl, whip cream cheese and sugar together until smooth. Stir 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. Sprinkle with your favorite candy sprinkles.
Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.
Once cheesecakes are cool enough to handle, remove from muffin tin and place in refrigerator for at least 2 hours before serving.

Not good after the 3rd day. {Oreo gets soggy!}

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