Hope everyone is having a wonderful weekend thus far, I can imagine all of the crazy costume parties there have been! My parents decided to make the trek down to Omaha for the 'holiday' weekend, so Robbie and I will be spending some quality time with them eating, carving pumpkins, and enjoying this beautiful Fall weather NE has given us lately. But I couldn't send you all off to enjoy a candy-filled Halloween without my own little contribution.
Enter: Mini Pumpkin Cheesecake Tarts. These little guys are scrumptious and portable, what more could you ask for?! The cheesecake is creamy and spiced-pumpkiney, set atop an Oreo [yes, OREO!!] crust. To finish, a smooth, vanilla homemade whipped cream adorns these individual servings. Nom, nom, nom!
I wish everyone a very happy and safe Halloween! And don't forget to hand out candy to those kiddies ☺ .
- The original recipe calls for (about 15) gingersnap cookies for the crust. This is actually the second time I've made these, so I've used both gingersnap and Oreos. Personally, I prefer the gingersnaps. They add an additional spice element that I just love, but of course, it's all up to what you are wanting! Just like my Pumpkin-Chocolate Cheesecake Bars, pumpkin and chocolate is a winner, winner!
- The original recipe also instructs you to beat the cream cheese with all of the cheesecake ingredients. However, I noticed that my cream cheese didn't blend as well as I would have liked (I had a couple bits of cream cheese that refused to get mixed in), so I would suggest beating the cream cheese until smooth before adding in the remaining ingredients.
- Fill the muffins cups using all of the batter, the cheesecakes don't rise very much so you shouldn't have to worry about any overflow.
- To make the whipped cream, the recipe calls for 2 teaspoons of powdered sugar. However, I didn't love the flavor, so I added in an additional 3 teaspoons of powdered sugar. Flavor to taste!
Adapted from Nestle
2/3 c. (about 11) crushed Oreo cookies
2 tbsp. butter, melted
1 (8 oz.) package cream cheese, softened
1 c. pure pumpkin
1/2 c. sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
2 large eggs
Homemade Vanilly Whipped Cream:
1 c. heavy whipping cream
2 tsp. vanilla extract
2 tsp. powdered sugar
1. Heat oven to 325°F. Line 12 muffin cups with paper liners.
2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each muffin cup. Bake 5 minutes.
3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla extract in small bowl until blended.
4. Add eggs and beat well.
5. Evenly pour batter into muffin cups.
6. Bake 25 to 30 minutes or until cheesecakes are set. Cool in pan on wire rack. Remove tarts from pan and refrigerate.
7. For whipped cream, beat the heavy whipping cream and vanilla extract just until soft peaks form. Add the powdered sugar and beat until just combined (do not over beat, or mixture will look curdy).
8. Garnish cooled cheesecakes with whipped cream.
Yield: 1 dozen tarts