Pumpkin Latte Cheesecake Tarts

Total Time Prep: 25 min. + chilling Bake: 10 min. + cooling
Yield 2 dozen
Test Kitchen Approved
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois

Ingredients

  • 2 cups finely crushed pretzels
  • 3 tablespoons light brown sugar
  • 10 tablespoons butter, melted
  • 1 large egg white
  • FILLING:
  • 2 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 1 can (15 ounces) pumpkin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1-1/2 cups heavy whipping cream
  • 1 cup brickle toffee bits

Directions

  1. Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  2. For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
  3. Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

Nutrition Facts

1 tart: 239 calories, 17g fat (10g saturated fat), 43mg cholesterol, 240mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.

It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. —Arlene Erlbach, Morton Grove, Illinois
Recipe Creator

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