Description
These Pumpkin Cheesecake Tarts combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a buttery shortbread crust. Topped with toasted hazelnuts and optionally whipped cream, they are the perfect festive fall dessert that brings together comforting autumn ingredients and delightful textures.
Ingredients
Scale
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
Filling
- 1 (8 ounces) block cream cheese, at room temperature
- 1 can sweetened condensed milk, divided (approximately 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 crust: In a large bowl, cream together the unsalted butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the filling: In another bowl, beat the cream cheese until smooth and creamy. Gradually add half of the sweetened condensed milk, continuing to beat until well combined. Mix in 2 eggs plus 1 egg yolk, vanilla extract, and salt, beating until smooth. Stir in the pumpkin puree and pumpkin pie spice until fully incorporated.
- Assemble the tarts: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into rounds to fit tart pans or a muffin tin. Press the dough rounds into the pans, trimming any excess. Pour the pumpkin cheesecake filling evenly into each crust-lined tart shell.
- Bake the tarts: Bake in the preheated oven for approximately 30 minutes, or until the filling is set and crust is golden. Remove from oven and allow the tarts to cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour to fully set the filling.
- Add the finishing touches: Before serving, sprinkle the toasted hazelnuts on top of each tart. Optionally, add a dollop of whipped cream for extra indulgence.
Notes
- These pumpkin cheesecake tarts are a delightful mashup of pumpkin pie and cheesecake, baked in a buttery shortbread crust and topped with toasted hazelnuts.
- Use room temperature butter and cream cheese to ensure smooth mixing and a tender crust and filling.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes or until fragrant and lightly browned.
- Make sure the filling is fully set by allowing the tarts to chill in the refrigerator before serving.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
