Wednesday, October 30, 2013

Pumpkin Please....

               I've been busy with my other hobby lately so when a easy, pretty and fun dessert recipe comes my way, I save it, test it and share it! And this one is perfect for any fall occasion or Thanksgiving!


2 packages cream cheese, softened (8 oz. each)
1/2 cup sugar
2 eggs
2 Tablespoons sour cream
1 teaspoon vanilla

1 cup canned pumpkin
1 teaspoon cinnamon
24 Oreos, split in half
1 cup Cool Whip

  1. Preheat oven to 350* Place cupcake liners in a muffin pan.
  2. 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, and cinnamon and beat until creamy.
  3. Place half of an Oreo in the bottom of the cupcake liners and fill the liner 3/4 full with the cheesecake batter. Place another half of an Oreo into the top of the batter. Bake for 22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.
  4. Top with Cool Whip and sprinkles before serving. Makes 24.



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