Caramelized Pumpkin Cheesecake Tartlets are the perfect autumn dessert, combining the rich flavors of pumpkin and creamy cheesecake in a delightful tartlet form. These individual treats are not only visually appealing but also packed with the warm spices of fall, making them perfect for gatherings, holidays, or a cozy night in. With a buttery crust and a luscious filling, these tartlets are sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup caramel sauce (for drizzling)
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a muffin tin to form tartlet shells. Preheat your oven to 350°F (175°C) and bake the crusts for about 10-12 minutes or until lightly golden. Remove from the oven and let cool.
Step 2: Make the Cheesecake Filling
In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, egg, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and creamy.
Step 3: Fill the Tartlets
Once the crusts have cooled, spoon the pumpkin cheesecake filling into each tartlet shell, filling them about 3/4 full. Smooth the tops with a spatula.
Step 4: Bake the Tartlets
Bake the filled tartlets in the preheated oven for 20-25 minutes, or until the filling is set and slightly puffed. Remove from the oven and allow to cool completely in the tin before carefully removing them.
Step 5: Caramelize and Serve
Drizzle the cooled tartlets with caramel sauce before serving. Optionally, you can garnish with whipped cream or a sprinkle of cinnamon for added flair.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before adding it to the filling.
How do I store leftover tartlets?
Store any leftover tartlets in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
Can I make these tartlets ahead of time?
Absolutely! You can prepare the crust and filling a day in advance. Just bake and assemble them on the day you plan to serve.
What can I use instead of cream cheese?
If you’re looking for a dairy-free option, you can substitute cream cheese with vegan cream cheese or a blended silken tofu for a similar texture.