Black Bottomed Mini Caramel Pumpkin Cheesecake Bites
These sinfully delicious Mini Caramel Pumpkin Cheesecake Bites are made with an Oreo cookie crust that will make you swoon. They're topped with Pumpkin Spice Hershey Kisses for the ultimate fall dessert!
Servings 12
Equipment
- Oven
Ingredients
For the Oreo Cookie Crust
- 8 whole Oreos finely ground in food processor
- 1 1/2 tbsp melted butter
For the Caramel Pumpkin Cheesecake Bites
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree I used Libby's
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp fresh ground nutmeg
- 3 Litehouse Lowfat caramel dips comes in a package of 6 20z little cups
- 12 Pumpkin Spice Hershey Kisses unwrapped
Instructions
- Preheat oven to 350°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.
- 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.
- Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.