Jennifer Alexander Ruple
Chocolate cookie crumb crusts are a tasty alternative to traditional graham cracker crusts. The perfect make-ahead dessert, store cheesecakes in an airtight container in the freezer until ready to serve. 18 servings
- 20 Oreo cookies
- 3 tablespoons unsalted butter, melted
- Two 8-ounce packages cream cheese, room temperature
- 1/2 cup sugar
- 2 tablespoons sour cream
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons flour
- 2 large eggs
- 1 teaspoon vanilla extract
Heat oven to 350 F. Place 18 cupcake liners in muffin pans.
For the crust: In the bowl of a food processor, add cookies and melted butter. Pulse until combined, resulting in fine crumbs. Spoon about 1 1/2 to 2 tablespoons into each cupcake liner, reserving a few tablespoons to sprinkle over tops of cakes.
Bake for 5 minutes. Remove from oven and set aside while making cheesecake filling.
For the filling: Beat the cream cheese and sugar until light and fluffy. Add sour cream, pumpkin, cinnamon, nutmeg and flour. Beat until creamy. Add eggs and vanilla and beat until combined.
Using a 1/3 measuring cup, scoop filling into each cupcake liner.
Bake for 22-24 minutes. The centers of cheesecakes should be a bit wiggly. Allow to cool. Sprinkle each cake with reserved cookie crumbs.