October is here and you know what that means… ‘tis the season for everything pumpkin! We aren’t talking about the jack-o-lantern, Halloween decoration pumpkins, we are talking about the pumpkin flavor that you can (and most likely want to) use in just about anything you eat! And to help you start of this pumpkin season the right way, here is a delicious, and adorable Pumpkin Cheesecake Tart recipe.
Things you will need:
(This recipe makes 4 mini cheesecake tarts)
– Pumpkin, Pumpkin, and more – 1/3 cup of sugar
– Pumpkin!! (1/3 cup to be exact) – 1/2 tsp. of vanilla
– 2/3 cup of graham cracker crumbs – 1/4 tsp. of ginger
– 4 oz of cream cheese (room – 1/2 tsp. of cinnamon
– temperature so it is easier to mix) – A pinch of salt
– 3 tbsp. melted butter – Whipped cream (optional as a topping)
– 1 egg
Preheat your oven to 325˚F and get your tiny tart pans ready. And to make life easier, use the Cooks Innovations 4” Tart Pans. They are not only scratch and rust proof, they are also three times lighter than metal and is completely non-stick so there’s no need for greasing!
In a mixing bowl, combine the graham cracker crumbs and the butter. Once that is mixed scoop some of the contents into the tart pans and press firmly. Place the pans in the oven and bake for 5 minutes.
In another bowl, mix together the cream cheese, egg, sugar, cinnamon, ginger, vanilla, salt, and of course the pumpkin. Mix until the ingredients are nice and smooth.
Pour the mixture into the tart pans and place them back into the oven for 25 minutes. Once the 25 minutes are up, take the tasty treats out of the oven and let them cool for about an hour.
Add some whipped cream on top and your mini masterpieces are complete!
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Photo and recipe credit by Jenna from PetitFoodie