Pumpkin Latte Cheesecake Tarts
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
YIELD: 2 dozen.
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
-
2 cups finely crushed pretzels
-
3 tablespoons light brown sugar
-
10 tablespoons butter, melted
-
1 large egg white
-
FILLING:
-
2 tablespoons instant espresso powder
-
1 tablespoon hot water
-
1 can (15 ounces) pumpkin
-
1 package (8 ounces) cream cheese, softened
-
1/2 cup packed light brown sugar
-
1 tablespoon pumpkin pie spice
-
1-1/2 cups heavy whipping cream
-
1 cup brickle toffee bits
Directions
-
1.
Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
-
2.
For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
-
3.
Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Nutrition Facts
1 tart: 239 calories, 17g fat (10g saturated fat), 43mg cholesterol, 240mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC