I love cheesecake. Which is kinda funny, considering I absolutely, categorically refused to eat anything with cream cheese until about 2½ years ago. Then one day at work, my boss brought us all bagels…and horrors! there was NO BUTTER. I had to use cream cheese. And it was delicious.
But not as delicious these Oreo Cheesecake Cookies.
I’ve been wanting to try making cheesecake for ages now, but until I moved in with the Boyfriend, there really wasn’t much of a point of making an enormous cheesecake just for myself (well…at least not a very healthy point!). I helped my aunt make one a few months ago when I visited her, just a basic NY Cheesecake and it kind of failed :( The flavor was good, but it had huuuuuge cracks all in it and the crust was soggy.
See? You can tell there is way too much moisture from the pooling in the area where a slice was removed. I read that mini cheesecakes were more forgiving, so I went searching for yummy (easy) recipes. The one I’m about to share with you is one from PinchMySalt, Mini Pumpkin Cheesecakes. I usually tweak recipes on my second or third go-around, so this one is, for all intents and purposes, the exact same recipe. I am just sharing my experiences with it :).