Pumpkin Cookie Cheesecake
A light and creamy pumpkin cheesecake in a richly decadent cookie crust.
Servings: 4
Calories: 594kcal
Ingredients
Crust
- 8 OREO cookies
- 4 Graham crackers
- 1/4 cup Pecan pieces
- 4 Tbs Salted butter
- 1/4 tsp Salt
- 1/2 tsp Ground cinnamon
- 2 Tbs Brown sugar
Cheesecake
- 16 ounces Pumpkin cheesecake whipped Greek yogurt
- 4 ounces Cream cheese
- 3/4 cup Pumpkin
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/3 cup Granulated sugar
- 2 Tbs All-purpose flour
- 1/2 tsp Pumpkin pie spice
- 1/4 tsp Pumpkin spice emulsion Or use 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 325 degrees F
- Put all the crust ingredients in the food processor, and process until finely chopped
- Spray the bottom of the mini springform pans with non-stick cooking spray
- Divide the crust evenly between 4 mini cheesecake springform pans
- Press the crust firmly so it is compact. I used the back of a spoon.
- Bake for 5 minutes
- Wipe out the food processor, then while crust is baking, put the cheesecake filling ingredients in and process until smooth.
- When crust is done baking, pour cheesecake filling over top, evenly dividing it between the 4 springform pans.
- Bake for 30-35 minutes until just barely jiggles
- Cool on cooling rack for 1-2 hours.
- Refrigerate 3-5 hours before serving.
Nutrition
Calories: 594kcal | Carbohydrates: 59g | Protein: 13g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 594mg | Potassium: 327mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2705IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 3.7mg