These tasty bite-sized treats will be a surefire hit at your next holiday gathering. Your guests will be begging for more…at least my guests were!!!
Temperature: 350 ° F
You will need:
*64 mini tartlet shells
*1 large baking pan & 1 smaller pan that can fit inside
*2 mixing bowls
*1 electric hand mixer
* 6 Tbsp butter, softened
* 8 oz cream cheese, softened
* 3/4 cup sugar
* 3 large eggs
* 1 Tbsp vanilla extract
* 1/2 tsp cinnamon
* 3 Tbsp cornstarch
* 15 oz canned pumpkin puree
* 2 large eggs
* 1/3 cup sugar
* 1/3 cup light brown sugar, packed
* 1/8 tsp each: cinnamon, cloves, cardamom, ginger, nutmeg or 3/4 tsp pumpkin pie spice
* 1/4 teaspoon salt
* 1/4 cup strongly steeped Tali’s Masala Chai tea
* 1/2 cup heavy cream
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl, cream the butter with an electric mixer. Add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, cinnamon and cornstarch. Spray the smaller pan with cooking spray. Spoon cream cheese layer into tartlet shells so that they are no more than half full and place into pan. Place smaller pan into larger pan. Fill the larger pan with water to create a 2” bath around the smaller pan. This allows the heat to distribute evenly around the pan in order to prevent the cheesecake layer from cracking. Bake for 25 minutes.
3. While the cheesecake layer is baking you can make the pumpkin layer. To make the pumpkin layer, mix the pumpkin puree and eggs until well blended in a medium sized bowl. Add the sugars and mix until smooth. Add the remaining ingredients and mix until well blended.
4. Once the cheesecake layer is done, pour the pumpkin layer over the cream cheese layer and bake another 30 minutes following the same directions with the baking pans. Allow the tartlets to cool completely in the pan to room temperature; then refrigerate. Serve cold.
*Depending on the size of the baking pans, this can prove to be an arduous process, as each batch takes about an hour to make. This would be a great opportunity to have that movie marathon or watch that boxed set of your favorite TV show that you have been putting off. Trust me…these are worth the time to make! This recipe also yields about 18 cupcake sized treats if you start to get a little impatient. I wouldn’t blame you… Happy Baking!!!
– Linda C