Pumpkin Cheesecake Tarts

By á-6508

A big hit for parties. A small bite with big taste.

Ingredients

• Crust:
• 1 3/4 cups Graham Cracker Crumbs
• 3 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1 stick Melted Butter
• Filling:
• 3 (8 oz) Cream Cheese Packages
• 1 (15 oz) Can Pumpkin Puree
• 3 Eggs
• 2 Egg Yolks
• 1/4 cup Sour Cream
• 1 1/2 cup of Granulated Sugar
• 1/2 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/8 tsp Ground Cloves
• 2 Tbsp Flour
• 1 tsp Vanilla Extract

Details

Servings 80

Preparation

Step 1

Preheat oven to 350

Crust:
Combine the Crumbs, Sugar, Cinnamon and Melted Butter.
Scoop 1 Tbsp of filling into each cup of the tart pan. Press firmly with thumb or tart press.
Set aside.

Filling:
In a mixing bowl blend the softened cream cheese until smooth. Add remaining ingredients and mix until well blended.
Fill the each cup with the filling, leaving a 1/4 inch of space from the top. (Cheesecake will puff up while cooking. If you fill the cups to the top they spill over.)
Bake for 10-12 minutes until firm.
Optional: Top with powdered sugar or whipped cream.