Mini Caramel Pumpkin Cheesecakes

These were so wonderful and had all the flavors of the holidays! Adapted from Picky Palate

Ingredients


8 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 (Libby's)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1 package of low-fat or fat-free caramel dip

Preheat oven to 350 degrees. Coat mini muffin pan with cooking spray. Combine ground oreos with melted butter in a bowl. Spoon into mini muffin pan to create a base of for the cheesecake. Press down to make flat. Partially bake for 10 minutes.

With an electric mixer beat the cream cheese,  sugar and pumpkin until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined.  Pour evenly into the mini muffin pan until 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.

Remove mini cheesecakes from pan and top with an additional spoonful of caramel. Refrigerate until ready to serve.