Pumpkin Latte Cheesecake Tarts
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 2,182
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 2,182
2 cups finely crushed pretzels
3 tablespoons light brown sugar
10 tablespoons butter, melted
1 large egg white
FILLING:
2 tablespoons instant espresso powder
1 tablespoon hot water
1 can (15 ounces) pumpkins
1 package (8 ounces) cream cheese, softened
1/2 cup packed light brown sugar
1 tablespoon pumpkins pie spice
1 1/2 cups heavy whipping cream
1 cup brickle toffee bits
Directions:
Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Source: tasteofhome.com
For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
