OREO Pumpkin 
Cheesecake Cupcakes
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!}
4 little Fergusons 
Thank you so much for the feature!!! I hope you all have a great weekend!! 🙂
~Kayla @ Small Town Life
Thanks so much for the feature!
PB Twists;
How large of a rectangle do I roll to? Or, how thick?
Pete
Hey Pete, I followed Small Town Blog’s link over to Taste of Home’s page, and here is what they said:
Roll dough into a 24-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise…….then cut into pieces.
YUM! The cupcakes are cuter than cute and the personal favorite feature is awesome too. Enjoy a wonderful fall weekend Friend. XO
Yuuummmo! Pumpkin is perfect to go with oreos, I don’t know why I didn’t think of it before.
Well I’m glad you decided to post them b/c I haven’t ran across them anywhere else and I follow over a hundred blogs! I guess I’m still living a sheltered foodie life-lol. I gotta save this one-it’s too cute!
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