Pumpkin Cheesecake Tart Or Mini Bites Food

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!

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

MINI PUMPKIN CHEESECAKE TARTS

Steps:

• Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
• Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
• Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.

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.