The best part about Thanksgiving are the sweets that follow the main course. Here’s a recipe for Pumpkin Cheesecake Tarts! Surely a treat that everyone will love!
Ingredients:
For Graham Cracker Crust
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1 ¼ Cup Graham Cracker Crumbs
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¼ Cup Sugar
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¼ Cup Brown Sugar
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¼ Cup Melted Butter
For Cheesecake Filling
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1 ½ Cup Pumpkin
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½ Cup Brown Sugar
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3 Large Eggs
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1 tsp Pumpkin Spice
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1 tsp vanilla extract
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Salt
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24 oz softened cream cheese
For the graham cracker crust, combine graham cracker crumbs, sugar, brown sugar, and butter in a bowl and mix together. Evenly distribute this across lined muffin tins. (You can also use mini muffin tins if you want bite sized cheesecakes!) Throw this in the fridge to set while you prepare the cheesecake.
For the Cheesecake filling, in a separate bowl, combine pumpkin, brown sugar, eggs, pumpkin spice, and salt. Mix until well combined. In another bowl, combine softened cream cheese, sugar, and vanilla extract. Blend these until creamy. Then add the pumpkin mixture to the cream cheese mixture and continue to mix until well combined. Scoop about ⅓ Cup of the filling onto the graham cracker crusts.
Bake at 350° for 25-30 minutes, or until the center is set. (Or only 20 minutes if you choose to do the miniature versions.) Once these are done, set them on a cooling rack. Store in the fridge for at least 2 hours or until ready to be served.
Finally, Enjoy!