Monday, January 2, 2012

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


  1. 1. These look amazing. 2. I love your sweet treats idea! I just posted and I'm fully loving looking through all these recipes. Inspiration galore! Thanks!

  2. I can never have enough pumpkin.... I could eat it all year long. These look fantastic!

  3. Hi Lisa. We love cheesecake around here! Thanks for inviting me to your linky party. Happy New Year too!

  4. Look absolutely delicious, Happy New Year!!

  5. Sounds like you had a wonderful feast on New Year's Day. This recipe looks terrific!

  6. Wow. This looks utterly amazing. Love that you guys feast for New Years Eve. And the combo of flavors - classic yet exciting - sounds perfect!

  7. This looks really good, I would love it if you shared your recipe here:

  8. they sound good, and I agree the gingersnap crust would be amazing

  9. When I saw the picture I knew it had to be yummy Oreos and paired with pumpkin...these look delicious! Thanks for sharing at Mrs Foxs Sweet Party :)

  10. Hi Lisa,
    These look like awesome treats, a great dessert for a crowd. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Pumpkin cheeesecake is one of my many, many weaknesses. When I made my pumpkin pecan pie cheesecake this Thanksgiving, I practically ate the whole thing! Maybe with your recipe, I wouldn't eat as much since they are individuals? Hah, wishful thinking :)


  12. Lisa thanks so much for letting me know about your link party and blog. I'm all linked up....and found some great new recipes to try!


  13. We had pumpkin pie for Christmas this year after introducing from our American friend. We fall in love with it since, love your version of the petti cheesecake.

  14. Lisa, your black-bottomed pumpkin cheesecakes sound sensational! I'm spotlighting your recipe on my Facebook page today.

    Thank you so much for being a part of the creative spirit and camaraderie on "A Little Birdie Told Me..." Tuesday at Rook No. 17. I hope you'll feel inspired to join in again this week!

    Warmest wishes,

  15. I want one of these. Thanks for sharing thus. Your recipe is being featured on Bake with Bizzy.

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