Friday, November 6, 2009

Caramel Pumpkin Cheesecake Minis

Tis the season of pumpkin! I saw this recipe over at Picky Palate and it looked too good not to pass up. I was also intrigued by the seasonal pumpkin kisses everyone seems to be buzzing about. I had never heard of them before so it sparked my curiosity and figured I had better try them. The mini cheesecakes were super good. The chocolate crust was a great compliment to the pumpkin flavored cheesecake. The pumpkin flavor in the cheesecake was nice and subtle, not too overpowering and I’m always up for caramel, so all was good! As for the pumpkin kisses…not so much. If you are a big pumpkin fan, you would probably enjoy them, but they aren’t a necessary topping for this dessert.

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

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8 whole Oreos, finely ground in food processor

1 1/2 tablespoon melted butter

8 oz softened cream cheese

1/2 cup sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

Caramel topping

Pumpkin Spice Hershey Kisses, optional

Note: The recipe suggests to use a mini cheesecake pan. This pan is basically a deeper mini muffin pan. I chose to use a brownie pan which worked out fine. I didn’t get as many cheesecakes, but the serving size was perfect! If you don’t have either pan, you could use a regular mini muffin pan, just be sure to adjust the cooking time.

Preheat oven to 350 degrees. Combine ground Oreos and melted butter into a bowl until well combined.

Spoon into a greased pan. 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 molds, filling about 3/4 full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25 to 28 minutes or until cheesecake is cooked through. Let cool completely.

Remove cheesecake from pan and top each with a spoonful of remaining caramel and (if desired) a Pumpkin Spice Hershey kiss. Refrigerate until ready to serve.

Source adapted from:

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