Mini Pumpkin Cheesecake Tarts
Ingredients
The crust
-
15
pieces
gingersnaps
-
2
tablespoons
butter
The filling
-
1
8-ounce package
cream cheese
-
1
cup
canned pumpkin
-
½
cup
sugar
-
1
teaspoon
pumpkin pie spice
-
2
teaspoons
vanilla extract
-
2
large
eggs
The topping
-
1
cup
heavy whipping cream
-
⅓
cup
powdered sugar
-
1
teaspoon
vanilla extract
-
optional
pumpkin pie spice
-
optional
pieces
whole pecan halves
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or cooking spray.
- Blend the gingersnaps into crumbs and mix with melted butter.
- Press the crumb mixture into the muffin cups and set aside.
- In a bowl, mix cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the filling into the prepared muffin cups and bake for 20-30 minutes until set.
- Let the tarts cool completely, then refrigerate for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Top each tart with whipped cream, a sprinkle of pumpkin pie spice, and a pecan half if desired.
Nutrition Facts (estimated)
Servings
12
Calories
187
Total fat
11g
Total carbohydrates
21g
Total protein
2g
Sodium
81mg
Cholesterol
55mg
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