Pumpkin Butter Mini Cheesecake Tarts
 
Prep time
Cook time
Total time
 
One bite treats - easy to make and perfect for a crowd!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • For the Dough:
  • Dough Recipe adapted from Cooking Light
  • ½ cup Pecans
  • ¼ cup (4 oz) Reduced fat cream cheese (original used mascarpone)
  • ¼ cup (1/2 stick) Butter, softened
  • ¾ cup Flour
  • 2 tbs. Powder Sugar
  • For the Filling:
  • 1 8oz cream cheese
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 1 large egg
  • ¼ cup pumpkin butter
  • ½ tsp. cinnamon
  • 16 Pecan halves fro garnish
Instructions
  1. Preheat oven to 350.
  2. To make dough process pecans in food processor until fine ground (you should have about ¼ cup); set aside.
  3. Place ¼ cup cream cheese and butter in bowl of electric mixer. Mix on medium speed until well blended.
  4. Add flour, powder sugar, ground nuts and pinch of salt; mix until dough just comes together. Alternately, you can stir together ingredient with a wooden spoon. Don't overwork the dough or it will become tough.
  5. Roll the dough into 16 1-inch balls, and press into bottoms and up side of cups of mini-muffin tin.
  6. Make the Filling: Combine cream cheese and sugar and beat on high speed till well blended. Reduce speed to low. Add vanilla, egg, pumpkin butter and cinnamon. Mix well. mix Spoon filling into prepared muffin cups.
  7. Bake tarts until crust begins to turn golden and filling is set - about 15 minutes. Let cool completely in tins. Unmold when cool. Tarts can be stored in a single layer in an airtight container.
  8. To serve: Top each tart with an additional dollop of pumpkin butter and add a pecan half.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/pumpkin-butter-cheesecake-tarts/