pumpkin oreo cheesecake

Name: Pumpkin Oreo Cheesecake
Prep time: 15 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: 2 package(s) cream cheese, softened (8 oz. each); 1/2 cup(s) sugar; 2 - eggs; 2 tablespoon(s) sour cream; 1 teaspoon(s) vanilla; 1 cup(s) canned pumpkin; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 2 tablespoon(s) flour; 24 - oreos, split in half; - cool whip; - sprinkles

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2010/10/pumpkin-oreo-cheesecake/

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yield 24 serving(s)

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For pumpkin oreo cheesecake

2 pkg

cream cheese, softened (8 oz. each)
1/2 c

sugar
2

eggs
2 Tbsp

sour cream
1 tsp

vanilla
1 c

canned pumpkin
1 tsp

cinnamon
1/2 tsp

nutmeg
2 Tbsp

flour
24

oreos, split in half
cool whip
sprinkles

How To Make pumpkin oreo cheesecake

1
Beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating after each one. Add the sour cream, vanilla, pumpkin, nutmeg, cinnamon, and flour and beat until creamy.

2
Place half of an Oreo in the bottom of 24 cupcake liners and fill the liner 3/4 full with the cheesecake batter.
3
Place the other half of an Oreo into the top of the batter, frosting side down. Bake at 350 degrees for 22-24 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with Cool Whip and sprinkles before serving. Makes 24.
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