CREAM CHEESE PUMPKIN TARTS RECIPES
MINI PUMPKIN TARTS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F.
- Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
- Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
- Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
- Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
- Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
Nutrition Facts : Calories 130 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
PUMPKIN CHEESE TART RECIPE - BETTYCROCKER.COM
Not much harder to make than plain pumpkin pie, and just look at the spectacular results!
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Yield 10
Number Of Ingredients 19
Steps:
- Heat oven to 375°F. Spray 10-inch tart pan with removable bottom with cooking spray. In small bowl, mix crust ingredients. Press in bottom and up side of pan. Bake 6 to 8 minutes or until set; set aside.
- In large bowl, beat cream cheese filling ingredients with electric mixer on medium speed until smooth and creamy. Reserve 2/3 cup cream cheese filling; set aside.
- In small bowl, mix pumpkin filling ingredients. Add to remaining cream cheese filling; mix well. Spoon into crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Swirl with knife to marble mixtures. Bake 25 to 30 minutes or until set. Cool 10 minutes. Remove side of pan. Serve warm, or cool 1 hour and refrigerate until serving time.
- Just before serving, in 1-quart saucepan, heat caramel sauce ingredients to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Serve warm over tart. Cover and refrigerate any remaining tart.
Nutrition Facts : Calories 370 , CarbohydrateContent 47 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 35 g, TransFatContent 1 g
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PUMPKIN LATTE CHEESECAKE TARTS RECIPE: HOW TO MAKE IT
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
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Total Time 35 minutes
Category Desserts
Calories 239 calories per serving
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Total Time 35 minutes
Category Desserts
Calories 239 calories per serving
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Reviews 5.0
Total Time 45 minutes
Calories 30 per serving
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Reviews 5.0
Total Time 45 minutes
Calories 30 per serving
- bake at 375 for about 30 min or until set but not dry.
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Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.
From myrecipes.com
Reviews 3.5
Calories 284 calories per serving
From myrecipes.com
Reviews 3.5
Calories 284 calories per serving
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