Mini Halloween Cheesecakes

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Have you noticed that I really like Halloween? I love all things Halloween…and I especially love creating Halloween-themed goodies to share with my family and friends. These yummy little creations, though, didn’t last long enough to be shared. Yes, they’re that good. Yes, I admit to being selfish! I’ve polished off 4 of these goodies in the last 24 hours, Ben has had one and the other three are safely hidden for my consumption later this week! Ok…my mom has talked me into bringing her one tonight when I drop some other things off at her house.

Back to the goodies! I saw these Mini Halloween Cheesecakes from Lindsey of Gingerbread Bagels as part of the Top 9 on Food Buzz a few weeks ago…they caught my attention for a few reasons. First, they’re Halloween-themed- Lindsey seems to love Halloween as much as I do. Second, they’re cheesecake- and I don’t have a whole lot of any experience making cheesecake. Third, they’re super easy..the Halloween Oreos are perfect for the crust, and that eliminates the whole crust-phobia thing I have going on.

Mini Halloween Cheesecakes from Gingerbread Bagels, adapted from Martha Stewart


Printable Recipe


I halved the recipe, which gave me 8 mini cheesecakes. Original will make 16.

22 Halloween Oreos
(2) 8 oz packages of cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
Orange gel food coloring

Preheat oven to 275. Line 16 muffin tins with paper liners, and place an Oreo in the bottom of each liner. Crush remaining Oreos using a food processor if you have one, or place them in a ziploc bag and crush them the old fashioned way! In a medium bowl, beat cream cheese with electric mixer until smooth. Add sugar, and continue to mix until combined. Mix in vanilla extract then add eggs and sour cream, mixing well after each addition. Scrape down the sides of the bowl using a spatula, making sure everything is combined. Stir in a small amount of orange gel food coloring, adding a little at a time until the desired color is reached. Add the crushed oreos, and stir to combine.

Spoon batter into liners, filling almost to the top. Bake for 22 minutes, turning pan 180 degrees halfway through the baking time. Remove from oven, and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, before serving.

Enjoy,and let me know what you think. I can see myself making these often, Halloween or not!



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