Zutaten für Pumpkin Cheesecake Tart Or Mini Bites
- 1 ½ cups graham cracker crumbs
- Light Brown Sugar
- Butter
- Cinnamon
- 16 ounces cream cheese, softened
- Canned Pumpkin Puree
- Egg
- Sour Cream
- 1 cup granulated sugar
- Ground Nutmeg
- Clove
- Flour
- Vanilla
- Whipped Cream
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Zubereitung von Pumpkin Cheesecake Tart Or Mini Bites
- Preheat oven to 350°F (175°C). Prepare your chosen tart pan (9-inch or mini muffin tins).
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of your tart pan(s).
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined.
- Beat in pumpkin puree, eggs, vanilla extract, spices, and salt until smooth and creamy.
- Pour the filling into the prepared crust. If making mini bites, fill muffin cups about ¾ full.
- Bake for 40 minutes, or until the center is just set. Mini bites may take slightly less time, check at 30 minutes.
- Let cool completely before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream, candied pecans, or a sprinkle of cinnamon before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
27g
Carbs
5g
