Mini Pumpkin-Chocolate Cheesecakes

Images For Making Mini Pumpkin-Chocolate Cheesecakes

Ingredients For Making Mini Pumpkin-Chocolate Cheesecakes
1 pkg (8-ounces)
cream cheese
1/2 cup
sugar
2
eggs
1/2 cup
pumpkin
1 tsp
cinnamon
1/2 cup
mini chocolate chips
+ 1 tsp
flour
12
Oreos
Directions:
In
a medium size bowl, beat* the cream cheese 1-2 minutes or until
softened and smooth. Add sugar and beat until combined. Add eggs,
pumpkin, and cinnamon and beat together until smooth.
In a small bowl, toss together mini chocolate chips and 1 teaspoon flour, then gently stir into batter.
(the flour helps keep the chocolate chips more evenly distributed in the batter)
Place
a whole Oreo cookie into the bottom of each paper lined cupcake pan,
then pour batter directly over the Oreo, filling it almost to the top of
the cupcake paper.
Bake at 350 degrees for 22-25 minutes or
until set. Allow to cool before eating. Store leftovers in a tightly
covered container in the fridge or freezer.
Enjoy!
*NOTE: Don't skip beating the cream cheese by itself. If you start adding
ingredients to it unbeaten, you'll probably get a lumpy batter with
chunks of cream cheese that won't mix in. If it does happen, you can
blend it in the blender to smooth it out.
* These freeze
very well! Just place the whole muffin pan (or line them up on a
cookie sheet) into the freezer until they're frozen, then remove and place
into freezer bags. You can eat them frozen or thawed! I put them frozen into the kids' lunches and
they
're p
erfect by lunch time
!
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