Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

14 Jan

I realized I never posted the desserts I made for thanksgiving!

First up were black bottomed mini caramel pumpkin cheesecake bites! Yum. These were my favorite!

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mini caramel pumpkin cheesecake bites>
adapted from picky palate

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Tjs fluer de sel caramel sauce
12 Caramel Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Hershey Kiss. Refrigerate until ready to serve.

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2 Responses to “Black Bottomed Mini Caramel Pumpkin Cheesecake Bites”

  1. Liz January 15, 2014 at 10:20 am #

    Thank you for the nice recipe. Have a Happy Wednesday

  2. Christina @ Sweet Pea's Kitchen January 21, 2014 at 4:47 pm #

    I’m loving these cheesecake bites! Anything that starts with an Oreo crust is a winner in my book! :)

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