(1 of 10)Black-Bottom Caramel Pumpkin Cheesecake Bites
Jenny Flake (pictured right) of Picky-Palate.com created this luscious seasonal treat. The key to its niche goodness is a bag of Pumpkin Spice Hershey Kisses. Then Oreo cookies make magic with pumpkin spice and caramel for a heavenly mini bite you can only get in the fall.
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 (such as Libby's)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Litehouse Lowfat caramel dips (comes in a package of 6 20z little cups)
12 Pumpkin Spice Hershey Kisses, unwrapped
1. Preheat oven to 350 degrees F. Mix 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 full. Spoon 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.
Yields 12 mini cheesecakes