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Recipe from October Newsletter- Pumpkin Nutella Cheesecake Bites
Posted on Nov 12th, 2012
8 whole Oreos, finely ground in food processor
1-1/2 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup + 2 tbsp. pumpkin puree
2 tbsp Nutella chocolate hazelnut spread
1/4 cup semisweet chocolate, melted in 2 tbsp heavy cream
2 tbsp chopped hazelnuts
1. Preheat oven to 350 degrees. 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 and sugar until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Remove approximately a fourth of the cream cheese mixture into a separate bowl. Add the pumpkin to larger, and Nutella to the small half and mix until incorporated.
3. Pour the pumpkin mixture evenly into the 12 cups filling about 2/3 way full. Spoon about half a tablespoon of the Nutella mixture 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.
4. Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts. Refrigerate until ready to serve.