Tuesday, October 27, 2009

Oreo-crusted Mini Caramel Pumpkin Cheesecake Bites

After seeing this recipe on Picky Palate's blog, I ran out and purchased the mini cheesecake pan. This pan is super cute- I mean, isn't anything that is "mini"-shaped just cuter than the original? I heart the mini-Coca Cola bottles, mini Tabasco sauces, mini ketchup bottles, etc. I love Oreo cookie crusts too- the pumpkin cheesecake, caramel, and Pumpkin Spice Hershey's Kisses were fabulous paired with the chocolate crust! (FYI- My local Kroger and Meijer were out of the kisses, but I found a huge display at my Target.) This took moderate amount of prepwork, and not a whole lot of ingredients. Happy fall everyone!

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 tsp vanilla
1/2 tsp cinnamon
1/4 tsp fresh ground nutmeg
3 Litehouse Low-fat Caramel Dip (comes in a package of (6) 2-oz little cups) (any caramel dip would be fine)
12 Pumpkin Spice Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Spray the inside of each cheesecake well with cooking spray.
2. Combine ground Oreos and melted butter into a bowl until well combined.
3. Spoon into 12 mini cheesecake cups. Press into the bottom of each cup so the crust is flat.

I used a some wax paper and a small, circular spice to "flatten" the cookie crust:

4. Partially bake for 10 minutes then remove from oven.
5. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. (Really beat the cream cheese well to remove lumps.) Scrape down the bowl.
6. Beat in egg, vanilla, cinnamon and nutmeg until just combined.
7. Pour evenly into the 12 cups filling about 3/4 way full.
8. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently.

9. Bake for 25-28 minutes or until cheesecake is cooked through. (Mine were done baking at 28 minutes. I also placed a large baking dish filled with water on the lower rack of the oven to add moisture to the air.)
10. Let cool completely.

11. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss.

12. Refrigerate until ready to serve.

Yield: 12 mini cheesecakes

Source: Picky Palate


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