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 Tablespoons sour cream
1 teaspoon vanilla
1 cup canned pumpkin
1 teaspoon cinnamon
24 Oreos, split in half
1 cup Cool Whip
- Preheat oven to 350* Place cupcake liners in a muffin pan.
- 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.
- 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.
- Top with Cool Whip and sprinkles before serving. Makes 24.
Read more at http://insidebrucrewlife.com/2010/10/pumpkin-oreo-cheesecake/#p1yoHxS3G5AXK2R1.99