Pumpkin Cheesecake Tart Or Mini Bites Recipes

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
• In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
• Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
• Divide mixture evenly into crust-lined cups.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
• Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

PUMPKIN CHEESECAKE TART OR MINI BITES

Steps:

• Preheat oven to 350°F.
• Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
• Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
• For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
• For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
• Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
• Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
• TART, bake for 25-30 minutes. Remove from oven and cool.
• MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
• When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
• Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!

MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
• Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
• Brush the beaten egg over half of the pumpkin shapes.
• Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
• Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
• Brush the top of the pumpkins with the beaten egg.
• Bake for 25 minutes, or until golden brown.
• Cool mini pies on a wire rack.
• In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
• Drizzle the glaze over each mini pie.
• Enjoy!