2 Bite Mini Pumpkin Cheesecake Tarts
These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.
These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.
Ingredients
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4 ounces reduced-fat cream cheese
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1/3 cup pumpkin puree
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1/4 cup brown sugar
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1 large egg
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3/4 teaspoon pumpkin pie spice
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1/2 teaspoon vanilla extract
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1/8 teaspoon salt
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All-purpose flour, for dusting
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1 sheet frozen puff pastry, thawed according to package instructions
Method
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Preheat oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
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Place cream cheese, pumpkin, brown sugar, egg, pumpkin pie spice, vanilla and salt in the bowl of a food processor; process until smooth.
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Lightly flour a work surface; roll puff pastry dough into a 10-by-15-inch rectangle. Cut the dough into 24 (2½-inch) squares using a knife or pizza wheel (you’ll end up with 4 rows of 6 squares each).
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Press a square of dough into each cup of the prepared muffin tin, making sure the dough goes completely up the sides. Divide the batter evenly among the cups, filling each about 3/4 full (1 scant tablespoon each). Bake until the dough is lightly browned and the filling is set, 15 to 20 minutes.
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Let cool in the pan on a wire rack until cool enough to handle, then remove the tarts from the pan to the rack. Let cool to room temperature. Serve at room temperature or chilled.
