Pumpkin Cheesecake Tartlets

29 Oct

October 29th, 2014

Following my tartlet series, this is my third flavor using the same tart shell recipe as my dark chocolate ganache and lemon cheesecake tartlets. Fall is my favorite season and pumpkin flavored anything is a must when October rolls around.

The tartlets were full of pumpkin flavor and they definitely reminded me of a pumpkin pie more than a cheesecake. You can replace the tart shells with a graham cracker crust, which was what my husband preferred. In fact, the pumpkin cheesecake recipe listed below yields plenty, enough to make 48 mini tartlets and a 6-inch cake. If you don’t get to using all of the filling at once, it does keep well in the refrigerator for a few days. Otherwise, you can divide the filling recipe in half.

Tart Shells
2 sticks (8oz) of butter
360 g AP Flour
125 g Sugar
1 Egg
½ tsp vanilla
Pinch of Salt

Y= half the dough yields 24 mini tartlets.

The other half can be frozen if not used immediately.

Directions:

  1. Cream the butter, sugar, vanilla and salt together.
  2. Add the egg.
  3. Add the flour. Slightly mix.
  4. Finish mixing by hand on a floured surface.
  5. Divide dough in half, flatten. Wrap in plastic wrap and refrigerate at least 30 minutes to 1 hour.
  6. Slightly spray mini cupcake pan with non-stick spray.
  7. Remove the dough from the refrigerator; working in small pieces, roll a piece of dough into a ball. (I eyeballed the size of the pieces).
  8. Place ball of dough into the pan. Repeat until you fill the entire cupcake pan.
  9. Have a bowl of extra flour set aside. Dip the tart tamper in the flour and proceed to flatten each ball of dough. As you push down with the tart tamper, the dough will take the shape of the cupcake pan. Re-dip the tamper in the flour as needed to prevent dough from sticking.
  10. Using a fork, gently poke several holes in the lined dough.
  11. Refrigerate the lined molds for 10-15 minutes.
  12. Bake at 350F for 12 minutes. Remove and slightly chill before filling.

2014-10-19 05.32.252014-10-19 05.56.22

Pumpkin Cheesecake Filling

16 oz Cream Cheese
2C Brown Sugar
4T Cornstarch
1 tsp Cinnamon
4 Eggs
30 oz pumpkin puree (almost 2 cans)
10 oz Evaporated Milk

Y= enough for 48 mini tartlets and one 6-inch cake

Directions:

  1. Using the paddle attachment of a mixer, cream the cream cheese, brown sugar, cornstarch and cinnamon together. Stop and scrape down the sides. Continue to paddle until smooth.
  2. Add the eggs. Continue to mix.
  3. Add the pumpkin puree and mix on low speed. Scrape down sides as necessary.
  4. Add the evaporated milk and mix until fully combined.
  5. Fill a pastry bag with the pumpkin cream cheese filling and carefully pipe into the tart shells.
  6. Bake at 275F for 20 minutes, rotating halfway.
  7. Remove from oven and allow tartlets to chill at room temperature.
  8. Refrigerate overnight.
  9. Garnish with whipped cream and cinnamon.

2014-10-19 05.52.412014-10-19 05.49.20

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