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:-).

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

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  1. I tried the pumpkin-Nutella combination for the first time last year, and let’s just say I was a fan! These would be uber dangerous to have around my house. Not only are minis cuter, but they definitely don’t help me with portion control at all :)

    • Yea bite size always makes me eat more. If it were in full cake form it’d be easier to realize how much I was consuming!

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  4. Erin, thank you so much for posting this wonderful recipe! I made these little treats for the SRC group and my family gobbled them down immediately. What a keeper recipe! You have a superb blog! I’ll be back for more!

  5. 3 oft favorite desserts combined into 1!!!! And the best part is my husband doesn’t like nutella, pumpkin or cheesecake which means all for me!!!! Oh, darn….

  6. I don’t have a mini cheesecake pan, and I have never made real cheesecake, but this looks AMAZING. I do have springform pans… do you know how I could adjust this for a big cheesecake instead of the minis? As far as cooking time and what size to use?

    • If you want to make a full sized cheesecake in a 9-inch spring form, you will probably need to triple the recipe. Otherwise there will not be enough batter to make a full-sized cheesecake. A cheesecake of that size takes about 45-55 minutes at 350 degrees. However, you could easily make these in mini cupcake pans following the recipe as I have it posted. Or use regular cupcake pans and increase the baking time a couple minutes. Just use cupcake liners as they will be difficult to remove from the pan otherwise.

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