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Sep
17
2009
Black Bottomed Mini Caramel Pumpkin Cheesecake Bites
Tags: caramel, cheesecake, fall, oreo, pumpkin
It’s Pumpkin Spice Hershey Kiss time again! I quickly snatched up a bag at Target last week and was so excited to whip up another Fall recipes with them.
You are going to love these caramel pumpkin mini cheesecakes. I wish I would have snapped pictures of my husband and boys fighting over the last few bites of these that didn’t last long at all. Animals!
I love a good Oreo Cookie crust on my cheesecakes. It goes perfectly with the pumpkin spice and caramel. Not a whole lot of ingredients in this recipe, which makes it all the more tempting. Hope you all enjoy!!
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 (I used Libby’s)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups)
12 Pumpkin Spice 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 Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.
12 mini cheesecakes
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Have a wonderful rest of your week and weekend!!
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Homemade Peanut Butter Cups, 2 Ingredients
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Can you use muffins tins to make these or are the mini cheesecake cups required? Thank you! Thinking about taking these little guys to a Thanksgiving potluck.
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Looking forward to making this recipe this week. Just received my mini cheesecake pan in the mail! So excited
[...] Mini-Caramel Apple Cheesecakes from Picky Palate [...]
I do consider all the ideas you’ve introduced on your post. They are very convincing and can certainly work. Still, the posts are very quick for beginners. May just you please lengthen them a little from subsequent time? Thanks for the post.
[...] Mini Caramel Pumpkin Cheesecake Bites I love all things mini. [...]
Holey moley those look amazing! Must try
[...] Black Bottom Mini Caramel Pumpkin Cheesecake Bites: Picky Palate [...]
What are “mini cheesecake cups”? When i think of cheesecake i tionk of a spring form pan, but I’ve never heard of these, where do you get them? This looks like a great recipe!
[...] the recipes for the pumpkin & maple macaroni and cheese, pumpkin pancakes, cheesecake and caramel pumpkin pot de [...]
[...] Black Bottom Mini Caramel Pumpkin Cheesecake Bites: Picky Palate [...]
these looks fab! can you use a muffin pan if you don’t have a mini cheesecake pan?!
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[...] Mini Caramel Pumpkin Cheesecake Bites I love all things mini. [...]
Can’t wait to try these, but don’t know where to find the specified brand of caramel. Can I use my own homemade caramel sauce which is not low fat?
Thanks.
[...] Black Bottomed Mini Caramel Pumpkin Cheesecake Bites via Picky Palate [...]
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[...] Black Bottomed Mini Caramel Pumpkin Cheesecake Bites [...]
Hi, I dont have a mini cheesecake pan, I have a a 6 in pan, do you think I could use this recipe in that pan? For how long I should cook it? Thanks
[...] Pumpkin Bite: Black bottomed mini caramel pumpkin bites. These look super cute and I bet they taste even [...]
[...] Black Bottom Mini Caramel Pumpkin Cheesecake Bites [...]