Black Bottomed Pumpkin Cheesecakes

Hope you all had a wonderful New Year's Day. As for me and my family, we all got together for a New Year's Eve lunch filled with tons of delicious food. We made Korean fried chicken, wontons, macaroni salad, and nishime (traditional Japanese stew). My grandma made her special fried shrimp. I also contributed by making these Mini Black Bottomed Pumpkin Cheesecakes for dessert.


They're totally easy to put together and absolutely scrumptious to eat. Plus, their small size makes them the perfect ending after a big meal. The only change I would make next time is to use gingersnaps instead of Oreos for the crust. But, otherwise, everyone loved them.


Mini Black Bottomed Pumpkin Cheesecakes (from Picky Palate)

8 Oreos, finely crushed
1 1/2 Tbsp. melted butter
8 oz. softened cream cheese
1/2 c. sugar
1/2 c. pumpkin puree
1 large egg
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350F. Combine ground Oreos and melted butter into a bowl until wellcombined. Spoon into a 12-cup muffin tin that has been sprayed with cooking spray or lined with muffin cups. Press into the bottom of each cup so the crust is flat. Bake for 10 min. then remove from oven.

In a stand or electric mixer, beat the cream cheese, sugar, and pumpkin until smooth. Beat in egg, vanilla, cinnamon, and nutmeg until combined. Pour evenly into the 12 cups, filling each about 3/4 full (about 2 Tbsp. per cup). Bake for 25-28 min. or until cheesecake is cooked through. Let cool completely. Refrigerate until ready to serve.

This recipe is linked to:
A Little Birdie Told Me
Full Plate Thursday
Bake with Bizzy
Crazy Sweet Tuesday
Mrs. Fox's Sweet Party