• 12 Halloween Oreos
• 1 (8 oz.) pkg. light cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 Tbsp. light sour cream
• ½ tsp. vanilla
• ½ cup canned pumpkin
• Red and yellow food coloring
• ¾ whipping cream
• 2 Tbsp. powdered sugar
• ½ tsp. vanilla
• Halloween sprinkles
Instructions
1. Preheat oven to
350 degrees
2. Line a 12 count
muffin pan with cupcake liners (I like to use the foil ones for this). Place
one entire Oreo into the bottom of each liner.
3. In a large
bowl, beat the cream cheese and sugar together with a hand mixer until creamy.
4. Add the egg and
beat it until smooth.
5. Add the sour
cream, ½ tsp. vanilla, and pumpkin and beat again until smooth.
6. Add some red
and yellow food coloring to the batter until it reaches a nice orange color.
You want it as close to the orange frosting in the Oreos as possible. It will
darken a little while cooking. I believe I used 4 drops of red with 2 drops of
yellow.
7. Divide the
batter evenly between the 12 liners.
8. Place in the
oven and bake for 20-22 minutes. Cool in pan for 15-20 min before removing and
placing on a wire rack to finish cooling.
9. While the
cheesecakes cool, beat the whipping cream until firm. Then beat in the powdered
sugar and vanilla until blended. Pipe whipping cream on the cheesecakes and
sprinkle with sprinkles.
10. Keep refrigerated
until serving. Makes 12 mini cheesecakes
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