These were very simple but look real fancy and taste...ugh...TO DIE!!!! The recipe calls for a mini muffin/cupcake tin but I didnt have one, so I used a regular sized one...Mine are probably a little wider and shorter then they "could" be!
8-10 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
Caramel dip/sauce
12 Pumpkin Spice Hershey Kisses or Caramel, unwrapped
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. (they will probably rise a little on the sides, thats ok)
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.
Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice/Caramel Hershey Kiss. Refrigerate until ready to serve.
Enjoy! Dani ;)
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