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  • Janetta Crawford

    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), or caramel ice cream topping 12 Pumpkin Spice Hershey Kisses, unwrapped (if you can’t find those pesky pumpkin kisses, the original chocolate ones are great too) 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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