Best Kats Cheesecake Tarts Recipes

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CREAM CHEESE TARTS (PAULA DEEN)



Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

Steps:

  • Preheat oven to 350°F.
  • Place a paper cupcake liner in each cup (12 total) of muffin pan.
  • Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
  • Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
  • Bake for 20 minutes.
  • Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  • Chill thoroughly before serving.

EASY CHEESECAKE TARTS



Easy Cheesecake Tarts image

Delicious mini cheesecakes that can be made as an assortment of chocolate, strawberry jam, apricot, peach, pineapple, or any other flavor. Go ahead,.. indulge. Great for controlling the urge to eat a whole cheesecake, and can be wrapped tightly and frozen up to 2 months (thaw in refrigerator). Can also be made into a whole pie if desired.

Provided by 2Bleu

Categories     Cheesecake

Time 30m

Yield 12 Tarts, 12 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 egg, beaten
1/2 teaspoon vanilla extract
12 mini graham cracker tart crusts
1/4 cup chocolate syrup (or your favorite jam)

Steps:

  • Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
  • Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
  • Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.

Nutrition Facts : Calories 682.2, Fat 37, SaturatedFat 10.9, Cholesterol 41.4, Sodium 731.4, Carbohydrate 83.1, Fiber 1.9, Sugar 51.3, Protein 6.8

CHEESECAKE TART WITH BERRIES



Cheesecake Tart With Berries image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup pecans
3 tablespoons sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 2/3 cups whole milk
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
8 ounces cream cheese, at room temperature, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
5 cups mixed fresh berries, such as raspberries and blackberries
2 tablespoons sugar
1 tablespoon dry sherry

Steps:

  • Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
  • Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
  • Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
  • Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

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