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 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Caramel Sauce recipe on this blog
12 Pumpkin
Spice Hershey Kisses, unwrapped
1. Preheat oven to 350 degrees F. Combine ground Oreos and
melted butter into a bowl until well combined. Spoon into12
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.
12 mini cheesecakes
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