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Nutella and Pumpkin Mini Cheesecake Bites

Author: Roz

Ingredients

  • 8 whole Oreos finely ground in food processor
  • 1-1/2 Tbsp. butter melted
  • 8 oz. cream cheese softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 cup + 2 Tbsp. pumpkin puree
  • 2 Tbsp. Nutella
  • 1/4 cup milk chocolate melted in 2 Tbsp. heavy cream
  • 2 Tbsp. chopped hazelnuts

Instructions

  • 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.
  • In a stand or electric mixer beat the cream cheese and sugar until smooth.
  • Beat in egg, vanilla, and cinnamon until combined.
  • Remove approximately a fourth of the cream cheese mixture into a separate bowl.  Mix the pumpkin into the larger portion of the cream cheese mixture, then mix the Nutella into the smaller portion of the cream cheese mixture.
  • 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.
  • Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts.
  • Refrigerate until ready to serve.