Brown Sugar Pumpkin Cheesecake Cupcakes

This recipe is adapted from one found here by The Hungry Mouse. :)

Ingredients:

1 package of Oreos

4 Tablespoons of melted butter

24 oz. cream cheese  (3 8-oz. bricks), at room temperature

1 3/4 cups dark brown sugar

4 eggs (at room temp)

1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)

1 Tablespoon of Vanilla

2 teaspoons of pumpkin pie spice
1/4 cup flour

For the Crust:

Crush your oreos in the food processor and then pour in the melted butter. Spoon about a tablespoon or so of the crust into cupcake liners and then press down with a glass. 

For the Filling:

Beat the cream cheese in your mixer until smooth. Add the brown sugar and mix again. Break your eggs into another bowl and then break them up with a fork. Add to the mixer. Beat well. Add the pumpkin, vanilla, pie spice, flour and mix until well combined. Pour filling into crusts. Bake at 325 for 35 minutes then turn off heat and crack the oven door for an additional 30 minutes. Then remove from oven and cool in kitchen for another 30. Then refridgerate 6 hours or overnight. You can top with whipped cream or eat as is.

Makes 36 cupcakes