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Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

10/19/2011

 
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I want to grab this cheesecake bite right now and eat it. Are other people's mouths watering?

Now that's a mouthful!
Black Bottomed Mini Caramel Pumpkin Cheesecake Bites
Whew. I got dizzy just typing that.

And might I add a mighty tasty mouthful of delicious dessert goodness
this recipe is.

A mouthful that will make you smile a big old pumpkiny cheesecake smile.

Seriously, pumpkiny is a word.
Look it up.




Dear Nice Readers,


I lie sometimes here on this blog. It's a disease I can't control.

Love,
Angie



I'm not lying about how scrumptious and fluffy this Pumpkin Cheesecake Bite recipe is though!


Or that I will make you smile with the following pictures.
Or at least get a slight upturn of the mouth.
Or a minor crinkle of the eyes.



Picture


This picture is the startins' of a big pumpkiny smile.




Startins' is a word.
Look it up.

Picture

See, a horsey was carved by my niece.

Doesn't that make you smile?

Picture

And here's the horsey pumpkin all
lit up at night.


Now, I bet THAT made ya smile!



And now let's move onto this
Cheesecake Bite Recipe.
I came across this recipe on the website www.picky-palate.com. The website has many other cool recipes with beautiful food pictures. Way cooler than my blurry, tacky pictures :)
To see the recipe from Picky Plate, 
CLICK HERE for Black Bottomed Mini Caramel Pumpkin Cheesecake Bites Recipe


And this is the lineup...Not too many ingredients here! Rather affordable really.
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We start by mixing the finely ground oreos (I used my food processor, thanks Aunt Stephanie :) with the melted butter and pat evenly in the bottom of each sprayed muffin tin.
By the way, this recipe calls for a cheesecake tin. I went EVERYWHERE looking for a cheesecake tin in town, and could not locate one so I did what other readers have done and just used a muffin tin. The only downside to that is the little cheesecakes concave a little in the middle after baking. No worries though.

Partially bake the oreos in the tin for 10 minutes...Angie's note: 10 minutes is too long, watch the bottoms carefully so they don't burn, try 5-6 minutes.
Next beat cream cheese, sugar and pumpkin. 
Well gosh, if you insist!!!

Beat in egg, vanilla, cinnamon and nutmeg until combined.
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Pour evenly into

the twelve cups,

filling about 3/4

way full.

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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.
Picture



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A little aside here. The recipe calls for a Pumpkin Spice Hershey's Kiss to be used on top after baking.

Have you tasted the Pumpkin spice Hershey's kisses?

Yuk. Bad aftertaste.

So I just used the Hershey's Dark Chocolate kisses.




Remove cheesecakes from pan and top each with a spoonful of caramel and a Hershey Kiss.
Refrigerate until ready to serve.

SERIOUSLY, LOOK AT THESE!
AND THEY TASTE AS DELICIOUS AS THEY LOOK!
Picture
Because I can not be responsible around cheesecake, I'm serious, that and combo appetizer plates, and chips and dip, I packed these up and sent them to Kalona Auto Parts (Napa) with Leslie, their fantastic delivery driver.
Uh, of course I scarfed two just to make sure they were edible :)

These Black Bottomed Mini Caramel Pumpkin Cheesecake Bites look so pretty grouped on a plate; they would make a fabulous gift or just a special desert for the family. And the pumpkin taste is not overpowering one bit, just the right amount of pumpkin creaminess.

Do I have you hooked yet? 
If anyone makes these, please let me know how they turn out! 

Have a great Wednesday!!!!




Kimberly K link
10/20/2011 04:04:53 am

Oh my.....they look delish...I gained 2 pounds looking at them! I'm going to try them this weekend, however! LOL


Comments are closed.



    Author

    Angie Madsen
    One half of a team that blends their work and personal life together
    in fun ways.





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