Tuesday, October 9, 2012
MINI PUMPKIN CHEESECAKES WITH HOMEMADE SALTED CARAMEL SAUCE
8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz soft cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
Homemade caramel sauce-click here for recipe
12 pumpkin Hershey Kisses-I found mine in Target, unwrapped
1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter in a bowl. Spoon into 12 mini cheesecake cups or you could probably use a muffin tin. I found my pumpkin cheesecake pan at Williams Sonoma but have been told they don't carry it any more. Spray the pan with Pam and press crumbs into the bottom with a rounded handle. Bake for 10 minutes then remove from oven.
2. Meanwhile, beat cream cheese, sugar and pumpkin smooth. Add egg, vanilla & cinnamon. Use a small ice cream scoop to evenly dish out the cream cheese mix into the cups. Spoon about a teaspoon of your homemade caramel onto the tops of each cup and swirl with a knife to marble. Bake 23-25 minutes. Let cool completely and chill.
3. Remove cheesecakes from pan and top each with a spoonful of caramel and a pumpkin Hershey Kiss. Keep chilled.
adapted from Picky Palate