PUMPKIN CHEESECAKE TART OR MINI BITES

Pumpkin Cheesecake Tart or Mini Bites image

Provided by Chicagoland Chef du

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

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3/4 cup graham cracker crumbs
1 tablespoon light brown sugar
1 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon
1 (8 ounce) package cream cheese, room temperature
1/2 cup canned pumpkin puree, plus
1 tablespoon canned pumpkin puree
1 egg, at room temperature
2 tablespoons sour cream, at room temperature
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1 pinch clove
1 tablespoon flour
1/2 teaspoon vanilla
8 ounces whipped cream, Cool Whip if desired for mini tarts

Steps:

Preheat oven to 350°F.
Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
TART, bake for 25-30 minutes. Remove from oven and cool.
MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!