Description
These Pumpkin Cheesecake Tarts combine the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a buttery shortbread crust. Topped with crunchy toasted hazelnuts and optional whipped cream, this dessert is a perfect indulgence for the fall season or any occasion that calls for a cozy, flavorful treat.
Ingredients
Scale
Shortbread Crust
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon salt
Pumpkin Cheesecake Filling
- 1 (8 ounces) block cream cheese, at room temperature
- 1 can sweetened condensed milk, divided (about 14 ounces)
- 2 eggs plus 1 egg yolk, divided
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1-1/2 teaspoons pumpkin pie spice
Topping
- 1/2 cup toasted hazelnuts
- Whipped cream (optional, for serving)
Instructions
- Prepare the Shortbread Crust: In a mixing bowl, cream together the unsalted butter, sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour and salt, mixing until just combined to form a dough. Do not overmix to keep the crust tender.
- Form the Tart Shells: Divide the dough evenly and press it into tart pans or a muffin tin with removable bottoms to create individual tart shells. Make sure the edges are even and the bottom is well pressed. Refrigerate the tart shells while preparing the filling to firm up the dough.
- Make the Pumpkin Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Slowly add half of the sweetened condensed milk, the eggs, and one egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract and salt until fully incorporated.
- Divide and Flavor the Filling: Remove half of the cream cheese mixture and set it aside. To the remaining mixture, add the pumpkin puree and pumpkin pie spice and blend until evenly combined. This creates two mixtures: a plain cheesecake and a spiced pumpkin cheesecake filling.
- Assemble the Tarts: Remove the tart shells from the refrigerator. Spoon plain cheesecake filling into some of the tart shells and the pumpkin spiced filling into the others, or alternate layers if desired. Use a knife or skewer to gently swirl the two fillings together for a marbled effect, if preferred.
- Bake the Tarts: Preheat the oven to 350°F (175°C). Bake the tarts for approximately 30 minutes or until the filling is set but still slightly jiggly in the center. Avoid overbaking to keep the cheesecake creamy.
- Cool and Add Toppings: Allow the tarts to cool completely in the pan on a wire rack. Once cooled, top each tart with toasted hazelnuts and whipped cream if desired.
- Serve and Enjoy: Chill the tarts for at least an hour before serving to enhance the texture and flavors. Serve chilled or at room temperature as a delightful fall dessert.
Notes
- These pumpkin cheesecake tarts are a delicious mashup of pumpkin pie and cheesecake, baked in a buttery shortbread crust and topped with toasted hazelnuts.
- Use room temperature ingredients for a smooth and creamy filling.
- Be careful not to overbake to maintain a luscious texture.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for 10 minutes, then rub off the skins if desired.
- For an extra festive touch, add a dollop of whipped cream on each tart before serving.
Nutrition
- Serving Size: 1 tart (approximately 1/6 of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
