Take out Tuesday, Pumpkin Cheesecake Tartlettes

Are you tired of pumpkin yet? I was officially sick of everything pumpkin but I was assigned desserts for our family Thanksgiving and everyone was expecting pumpkin SOMETHING!  When I hear the word cheesecake my ears perk up…who doesn’t like cheesecake…so when I was browsing recipes I tended to stop and read all the cheesecake ones, so it wasn’t hard to decide to make something along these lines.

I remembered I had a tried and true recipe called Double Layer Pumpkin Pie that I decided could be adapted to make PUMPKIN PIE CHEESECAKE TARTLETS.  I wanted to make a small bite sized dessert instead of a large pie so guests wouldn’t be so overwhelmed with dessert after a big Thanksgiving meal.

I pulverized some Ginger Snaps in the food processor and gently rolled them into the pie crust dough.

I decided to use my pumpkin baking pan, the tartlets would be a little larger than if I used a mini muffin pan which would suit my 2 layer recipe better

I used a large sea shell cookie cutter because it had a scalloped edge like the pan and knew that once baked no one would know it was a sea shell.

After tucking the dough into the pan, I lined each shell with a small square of foil

which I filled with dry rice and beans,

and they were ready for baking.

I fashioned some leaves out of the leftover dough

used a sharp paring knife to mimic the leaf veins

and brushed them with a little beaten egg

I put a layer of the cream cheese mixture in the bottom of the baked and cooled tartlette shells

and topped it with a thick dollop of the pumpkin pie cheesecake filling

I topped the tartlettes with a little reserved cream cheese & cool whip mixture and added a baked pie crust leaf

a sprinkle of ginger snap crumbs and these little tartlettes were ready to go to the party!

I actually made these a day ahead of time and stored them in a tupperware container in the refrigerator until party time the next day.  Easy, do ahead & delicious, a perfect dish!

Here’s the recipe:

PUMPKIN PIE CHEESECAKE TARTLETTES   for a printable version click here

4 oz softened cream cheese
1 T milk
1 T sugar
3/4 c thawed Cool Whip
1/2 cup cold mild or 1/2 n1/2
1 4oz pkgs cheesecake or vanilla instant pudding
8 oz pumpkin
1 tsp pumpkin pie spice

ginger snaps, crushed into fine crumbs
2 pie crusts

Sprinkle the cookie crumbs over the pie crust rounds, reserving some for garnishing. Use a rolling pin to press crumbs into the dough.  Cut each pie crust round into 6 large circles that will fit into or onto upturned muffin tins.  Line crusts with foil and fill with beans to keep crusts from slumping in on themselves.  Bake according to package directions until done.  Make leaves out of left over pastry, brush with beaten egg and bake, being careful not to over bake.

Beat cream cheese with milk and sugar in a large bowl with wire whisk until smooth.  Fold in Cool whip and spread on crust, reserving some for topping.

Pour milk into bowl and add pudding mix.  Beat with whisk1-2 minutes. [Mixture will be thick]  Stir in pumpkin and spices.  Mix well and spread over cream cheese layer.

Put a dollop of reserved cream cheese mixture on top and sprinkle with cookie crumbs.  Add a baked pastry leaf for garnish.

Chill 4 hours or until set.  Makes 12

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The painted tableware is from JMdesigns Gallery

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Comments
4 Responses to “Take out Tuesday, Pumpkin Cheesecake Tartlettes”
  1. Mary says:

    These look beautiful and delicious! Love your pumpkin baking pan and turkey glass 🙂

    Like

  2. These look fantastic! 🙂
    Kenley

    Like

  3. Carole says:

    Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

    Like

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