Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

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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!!

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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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108 Responses
  1. Michelle @ Brown Eyed Baker

    I’m so excited to begin seeing pumpkin recipes, hello fall! These are awesome, love all the cheesecake treats you come up with. A girl after my own heart 🙂

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  3. Cupcake Activist

    I finally got a chance to make these last night. My family loved them! Thanks for making my mom a happy birthday girl!

  4. Michelle

    how can I make this in a 10 inch pan b/c I dont have the mini pans?Would I double the recipe and if so how long to bake?
    thanks

  5. Michelle

    Hi, I was wondering if anyone can tell me where you can buy the mini-cheesecake pans? I dont have time to order them. I would love to make this for Thanksgiving.

  6. Aeyoqen

    I actually made these for our Halloween potluck, but in “brownie” form because that was the only dish I had. Worked perfectly (I just had to double most of the ingredients), and they were super popular and delicious :]. Thanks for this awesome recipe, and for introducing me to pumpkin spice kisses!

  7. Jenean

    I am in the process of making these and wanted to send out a little warning. I baked my little oreo cookie crusts at 350 and at minute 8 had a smoke-filled kitchen. Four minutes worked just fine the second time around. I look forward to eating these yummy treats!

  8. Shirley Belt

    I loved these mini pumpkin-carmel mini cheesecakes. Am curious though, I have two size pans for cupcakes – one is mini tarts and the other regular cupcakes. Neither pan seemed the right size. Is there one special for mini cupcakes? Thanks!

  9. Krissy Shields

    Jenny,

    Where did you get your mini cheesecake pan??? Was it Williams Sonoma? If so, does it have little holes in the bottom of each cup?? These look amazing! But I’m having a real hard time finding that darn pan.
    Thanks

    Krissy

  10. Pam in greeley

    I have tried to print the photo in color to file in my hard copy recipe notebook along with the recipe. The recipe printed fine, but for some reason I am not permitted to print a color picture of the finished product.
    Help! please.
    Pam

  11. Shannon

    Maybe I just have a dirty mind but am I the only one who thinks they look like nipples? Mighty tasty nipples but nipples none the less.

  12. whiterabbit

    Caramel is so easy to make from scratch and tastes a million times better, and doesn’t have any of the preservatives and weird stuff that usually come in those pre-packaged things.

    plain white sugar, on medium heat stirring, stirring, stirring, until its all melted and smells delish. take it off heat, and whisk in heavy cream, a little at a time until when you drip a little into cool water, it dosen’t completely harden.

    give it a shot, I think you’ll find it totally worth it.

  13. Kimm Geria

    Sorry Jenny I have so many questions I just am having fun making your recipes :o) I made the pbutter ones today and want to make these but am having no luck finding the pumpkin puree. I checked Albertsons, Ralphs and Pavillions and even Target. Just clarifying not pumpkin pie filling correct? I found 1 can of the pumpkin pie filling (I didn’t get it). But everyone seems to not have it in yet maybe it’s a seasonal thing and they haven’t put them out yet? :o(
    Kimm

  14. Krista

    Holy moly! I am drooling! These look amazing. I HAVE TO make them this fall. Maybe even instead of my traditional Thanksgiving Pumpkin Swirl Cheesecake. Excellent recipe!

  15. Tiffany Palmer-Jones

    I made these today Jenny & the are AWESOME!! The pumpkin spice kisses are the perfect topper. I also found candy corn kisses and topped a few with those.

    You always have the best recipes and so easy to follow along with!!

  16. Joy

    Jenny- I just happened upon your blog just this past week. I have been in a baking mood, so I thought I would give this recipe a whirl. Well, let’s just say mine did not turn out like yours. First, I forgot to spray the pan, so the bottoms were a little hard to get out. Second, I pulled them out of the oven too soon. Lastly, as I was putting them back in, I dropped them. Yep, all my hard work landed right on the kitchen floor. The dogs went crazy. I went crazy. Geez…Might try it again another time. Thanks for the recipe!

  17. Elisha

    Oh, thanks!!!Jenny, these look SO YUMMY!!! I just LOVE baking with pumpkin. I went to an invisalign course yesterday and the entire time I was sitting next to Heather from school (don’t remember her last name) and I didn’t even know it was her until the course was over! Crazy eh?

  18. Lyn

    Oh dear, those look fabulous. Thank you so much for sharing your wonderful recipes. My son’s bday is next week & he loves all of the above combinations. I’ll make him 13 for his thirteenth bday.

  19. Maggie

    seriously how is it that you are baking these wonderful luscious concoctions all the time and still look so trim? i’m guessing you have will power of steel!

  20. Liz - Meal Makeover Mom

    Anything with canned pumpkin makes me happy (because I’m a dietitian and I can’t resist all that immune-boosting vitamin A) and anything with caramel makes my mouth water because it’s one of my favorite flavors. This recipe looks beyond yummy!

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