Last spring Weatherly brought home a little clear plastic cup containing a pumpkin seed buried in some soil. I sat it in my window seal to show how proud of her I was and to my disbelief a vine grew across my window seal. Before too long a big beautiful orange bloom appeared. Weatherly begged me to plant the vine in our back yard and I did, even though I thought it would not produce anything. Well, I was incredibly mistaken! In the beginning of September we picked our one and only beautiful pumpkin. It was perfectly round without a blemish. Weatherly was so proud of her little pumpkin!! She then insisted we make something out of it - something yummy. Unfortunately I never made it around to pureeing the pumpkin myself due to life. Little to her knowledge, I tossed the molded pumpkin away and bought a very hard to find can of pumpkin at the grocery store. Weatherly and I searched the internet until we found a perfect recipe to fulfill her desire....
The winner was (from picky-palate.com)...Black Bottomed Mini Caramel
Pumpkin Cheesecake Bites
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 Litehouse Lowfat
caramel dip (comes in a package of 6 20z little cups)
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 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.
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
The cheesecakes turned out delicious, however, next time I will probably do a few things different. Trying to find the pumpkin kisses was incredibly hard (Target is the only place that carried them out of 4 places I tried) and they didn't add that much to the overall taste to me. I actually took mine off and enjoyed the cheesecake more without them. I also did not like the dollop of caramel in the middle you add before cooking, I would have been just fine with the carmel you drizzle on top. I will definitely make these little yummies again - it was an easy project for the kids and I to do and we got to celebrate growing a pumpkin together :)
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