October… whoa. Where did October come from? I swear I blinked and summer just disappeared. Of course there are good things that come with fall. There are beautifully coloured leaves to look at, scarves and boots to wear, and of course many pumpkin flavoured things to eat. I do jump on the pumpkin bandwagon in the fall, (because who doesn’t). Sometimes I like to make pumpkin muffins or pumpkin oatmeal. But let’s not forget this year’s new favourite – pumpkin cheesecake tarts.
A coworker of mine requested a recipe for pumpkin cheesecake tarts, so with Thanksgiving just around the corner I had to oblige. (I mean, twist my arm, right?)
This really is an easy recipe and I was surprised by how quickly it came together. I chose to use frozen tart shells for convenience, though I imagine these would be quite spectacular with a homemade shell.
Technically the whipped cream is optional, but tarts with whipped cream are always going to be better than tarts without in my opinion. If you’re looking to make your own whipped cream it’s ridiculously easy. But having grown up on Cool Whip, I can assure you that will also work.
- ⅓ cup packed brown sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 8 ounce brick cream cheese at room temperature
- 1 large egg
- 1 large egg yolk
- ½ cup pumpkin (canned or cooked)
- 24 tart shells
- Whipped cream (optional)
- Cinnamon for dusting (optional)
- Preheat oven to 350F.
- Arrange tart shells on two baking trays.
- In a small bowl combine brown sugar and spices.
- In the bowl of a stand mixer beat cream cheese using the paddle attachment until smooth.
- Scrape down the sides of the bowl and attachment well. Add in sugar mixture and beat until smooth.
- Beat in the egg and egg yolk, one a time, while making sure to scrape down the bowl and attachment between additions.
- Add pumpkin and mix until just combined.
- Finally, evenly distribute filling mixture into tart shells.
- Bake for 15-20 minutes, until filling is set and tart shells are beginning to brown.
- Remove and let cool completely.
- If using, top with whipped cream and dust with cinnamon immediately before serving.