Wow, we bloggers really are going crazy with the pumpkin, huh?? When I posted my pumpkin spice bars last week, I was bowled over by the other delicious pumpkin recipes awaiting me that day in my Google Reader. Clearly that’s not stopping me from posting another recipe full of fall flavors. 🙂
Unless you’re living under a rock, you’ve probably heard the buzz about the limited edition Candy Corn Oreos that landed on the shelves at Target this year. Now, considering candy corn is one of my great loves in life (Brach’s only. Do not argue), I high-tailed it to the nearest Target as soon as I heard about these. And good thing, too! I heard the other day that apparently all Targets are out of stock. America loves its candy corn too, it seems.
I made these mini cheesecakes as a thank you gift for my friend C (remember her?), who just asked me to be a bridesmaid in her wedding next year (!!!). I’m so excited to be a part of her special day (and gush about it with her for the next 12 months), and these treats are the least I could do to show how much it means to me. They have a sweet cookie crust (with that layer of candy corn-flavored cream!); a warm, spicy, pumpkin cheesecake base; and a decadently sugary pumpkin candy corn on top for good measure. I hope C and her fiance enjoyed them! 🙂
- 12 Candy Corn Oreos
- 1 8-oz package reduced-fat cream cheese
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1 tbsp all-purpose flour
- 3/4 cup pureed pumpkin (not pumpkin pie filling)
- 2 tbsp pumpkin pie spice (I used this recipe but omitted the allspice, since I didn’t have any)
- 12 candy corn pumpkins (optional), for garnish
1. Preheat oven to 325 degrees F and line a muffin tin with paper liners. Place an Oreo in the bottom of each liner.
2. Beat the cream cheese and brown sugar on medium speed until combined and fluffy. Continue to mix, adding in the eggs one at a time until fully incorporated.
3. Mix in vanilla extract and flour, then add the pumpkin and spices. Make sure to scrape the bottom of your bowl thoroughly–the cream cheese tends to stick and clump on the bottom.
4. Spoon the filling over the Oreo bases until evenly distributed among the muffin cups. Bake for 20-25 minutes, or until centers are set and no longer jiggly.
5. Immediately press a candy corn pumpkin into the top of each mini cheesecake. Allow to cool completely, then refrigerate for at least 4 hours, preferably overnight.
Makes 12 mini cheesecakes.