Shelly's Recipe

PUMPKIN & CARAMEL MINI CHEESECAKES BAKED IN OREO CRUSTS

Category: Cheesecake

8 Oreo cookies, finely ground (regular or double-stuffed)
1 1/2 Tbsp. unsalted butter, melted
8 oz. pkg. cream cheese, softened (1/3 less fat is good)
1/2 c. sugar
1/2 c. canned pure pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. pumpkin pie spice
4 Tbsp. store-bought caramel sundae topping
Additional 4 Tbsp. store-bought caramel sauce

Preheat oven to 350 degrees. Lightly coat a 12-cup mini cheesecake pan with cooking oil spray.

Make the crust. In a small bowl, combine the Oreo crumbs with the butter until well combined. Divide mixture among the prepared cups and press in mixture to flatten. Bake for 10 minutes. Set pan aside on a wire rack.

In the meantime, make the filling. In a mixing bowl, beat items 3-10 until smooth. Transfer to a pourable measuring cup with a spout and fill cups 3/4 of the way with the filling batter. Spoon a teaspoon of the caramel sauce on the tops and gently swirl using a knife or toothpick. Bake for 25-28 minutes or until cheesecake is cooked through and set. Remove from oven and set pan on a wire rack. Using a plastic knife to avoid scratching your pan, run the knife around the edges to loosen. Then cool completely in the pan cups.

Pop mini cheese cakes from their bottoms and place them on a dessert plate. Spoon a teaspoon of additional caramel sauce over the tops. Refrigerate until the caramel is set.

Leftovers can be stored in your refrigerator in a covered container for up to 3 days. Makes 12 mini cheesecake pan cakes