Pumpkin Nutella Mini Cheesecake Bites

It may be fall, but apparently that still means Memphis can have hail and tornado warnings. Thankfully nothing terrorizing dropped down other than some rain, thunder and lightning. But canned pumpkin made up for it by being a terror in my kitchen. Well maybe not a terror, but stupendously delicious. What else could a combination of pumpkin and Nutella be?

Look at them all swirled up and happy together, ready to bake. Then they got blanketed with a cozy layer of chocolate ganache. Don’t you want one? No? Oh you want eight, okay that’s more like it. They certainly are in danger of being popped into your mouth one after another. And you thought “mini” meant easier portion control. That’s only assuming you have self control O:-).

And if you liked these, you’ll surly love a standard-sized pumpkin swirl cheesecake or even pumpkin gooey butter cake bars.

PUMPKIN NUTELLA MINI CHEESECAKE BITES

Makes 12 mini cheesecakes

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 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

Directions:

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.

 Source: Adapted from Picky Palate