I love Halloween! It’s one of my favorite holidays! I know it’s almost too late to be posting Halloween stuff, but I still have time! These are quick and easy. They’re also supposed to be a brighter orange… so don’t be like me and think that the color will darken up when they bake 🙂 Or I guess you could pretend they’re mini pumpkin cheesecakes! Those would be awesome, too, but that’s not what these are unfortunately. Hehe. But I still wanted to post something festive, and I love my cupcake liners! I bought these black trick-or-treat ones and also some orange ones with black bats. Now I just need to get baking so I can actually use them before it’s too late… But anyways, just imagine these in a nice, bright orange and they’re totally festive! So Happy Halloween, a little early!! Is anyone dressing up?
21 Halloween Oreo cookies, divided
1 pound cream cheese, softened
½ cup sugar
½ cup sour cream
2 large eggs, room temperature and lightly beaten
½ teaspoon vanilla extract
orange gel food coloring
Preheat oven to 275 degrees F. Line a cupcake pan with cupcake liners.
Take 15 Oreos and put 1 in each cupcake liner. Place the other 6 in a food processor and grind them up until they are crumbs. Alternatively, put them in a plastic bag and crush them. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese on medium speed until smooth. Add in the sugar, sour cream, and vanilla extract and mix until combined. Slowly add in the lightly beaten eggs and mix until just combined; do not over mix.
Add in a small amount of orange gel food coloring and stir with a spatula until desired color is achieved and the entire cheesecake batter is colored. Stir in the Oreo crumbs.
Using an ice cream scooper, fill each cupcake liner with the cheesecake batter, almost to the top.
Bake for 22 minutes. Halfway through the baking time, rotate the pan. Once the cheesecakes are done baking, chill them in the cupcake pan in the refrigerator overnight.
Source: Slightly adapted from Gingerbread Bagels