Pumpkin Oreo Cheesecake Cups

Yay! Happy first day of fall!! It's not feeling quite like fall here in Raleigh, but I couldn't hold off for any longer.... I just had to make something with pumpkin! I've been seeing fun pumpkin recipes all over the place lately and I just couldn't resist. I still haven't indulged in a Pumpkin Spice Latte yet which  takes a lot of self control! I need the weather to be a little more crisp for that. We're still seeing 70-80 degree weather and sunshine...it just doesn't feel right yet.

This is a really simple, fast, and easy dessert! I brought these cute little cupcakes to a friends' birthday party and they were a delicious treat for everyone to indulge in prior to the birthday cake. Prep was super easy and also easy to clean up when using a stand mixer. This recipe is based off of a similar one from another cooking blog - Inside BruCrew Life. I added some spices and used frosting instead of Cool Whip - I'm just not a fan. I think these would taste absolutely amazing with some fresh whipped cream but since we were traveling with them I just didn't trust a whipped cream topping to hold up.

INGREDIENTS

For 24 Cheese cake Cups:

2 packages Cream Cheese, softened (8 oz. each)
1/2 cup Sugar
2 Eggs
2 tbs Sour Cream
1 tsp Vanilla
1 cup Canned Pumpkin
1 tsp Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Ground Clove
24 Oreos, split in half
1 container Frosting (I used Hershey's Cookies & Cream)
Sprinkles or Cookie Crumbs, if desired

DIRECTIONS

1.) Preheat oven to 350. Place cupcake liners in a muffin pan.

2.) 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, cinnamon, nutmeg, and cloves and beat until creamy.

3.) 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.

4.) Bake for 22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling.

5.) Top with frosting and sprinkles before serving. I piped my frosting through the corner of a sandwich bag to get the swirly look and topped with cookie crumbs that came with the Cookies & Cream frosting.