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Black Bottomed Mini Caramel Pumpkin Cheesecake Bites Tags: caramel, cheesecake, fall, oreo, pumpkin Desserts IMG_4037picnik.jpeg 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!! IMG_4021picnik.jpeg IMG_4036picnik.jpeg IMG_4053picnik.jpeg 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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