Name: Mini PSL Cheesecakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 12 Oreos, finely ground (1 1/4 c. crumbs) -; 2 tbsp. melted butter -; 12 oz. cream cheese, softened -; 1/2 c. granulated sugar -; 1 tbsp. all-purpose flour -; 2 tsp. pumpkin pie spice, plus more for serving -; 2 tsp. espresso powder -; 1/2 tsp. kosher salt -; 2 large eggs -; 1 c. pumpkin puree -; 2 tsp. McCormick Pure Vanilla Extract -; Whipped topping, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mini PSL Cheesecakes

1. 12 Oreos, finely ground (1 1/4 c. crumbs) -

2. 2 tbsp. melted butter -

3. 12 oz. cream cheese, softened -

4. 1/2 c. granulated sugar -

5. 1 tbsp. all-purpose flour -

6. 2 tsp. pumpkin pie spice, plus more for serving -

7. 2 tsp. espresso powder -

8. 1/2 tsp. kosher salt -

9. 2 large eggs -

10. 1 c. pumpkin puree -

11. 2 tsp. McCormick Pure Vanilla Extract -

12. Whipped topping, for serving -

How to cook deliciously - Mini PSL Cheesecakes

1. Stage

Preheat oven to 350°. Line 12 muffin tins with paper liners.

2. Stage

Make crust: In a medium bowl, combine Oreo crumbs with melted butter. Press about 1 tablespoon crumb mixture into the bottom of each liner.

3. Stage

Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugar, flour, pumpkin pie spice mix, espresso powder, and salt until light and fluffy. Add eggs and beat until well combined. Beat in pumpkin and vanilla. Pour cheesecake filling over crust in prepared liners.

4. Stage

Bake cheesecakes until puffed and just set in the center, about 25 to 28 minutes.

5. Stage

Let cool completely. Refrigerate until cold, at least 1 hour.

6. Stage

Top each cheesecake with whipped topping and sprinkle with more pumpkin spice mix.