Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

And yet another wonderful recipe from Jenny over at Picky-Palate.com. I have tried a number of her recipes and cannot say it enough, how creative and simple they are to make. Each recipe is delicious, but can be tweaked to match your specific taste.

These are the perfect treat for Fall!! Enjoy!!

Jenny recommends the Pumpkin Spice Hershey Kisses in her recipe. I decided to mix it up a bit and use both Pumpkin Spice Hershey Kisses and Candy Corn Hershey Kisses!! ABSOLUTE AWESOMENESS!!

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

Ingredients:

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
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

Directions:
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.

Serves: 12 mini cheesecakes