Name: Pumpkin Latte Cheesecake Tarts
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Latte Cheesecake Tarts

1. 2 cups finely crushed pretzels -

2. 3 tablespoons light brown sugar -

3. 10 tablespoons butter, melted -

4. 1 large egg white -

5. Filling: -

6. 2 tablespoons instant espresso powder -

7. 1 tablespoon hot water -

8. 1 can (15 ounces) pumpkin -

9. 1 package (8 ounces) cream cheese, softened -

10. 1/2 cup packed light brown sugar -

11. 1 tablespoon pumpkin pie spice -

12. 1-1/2 cups heavy whipping cream -

13. 1 cup brickle toffee bits -

How to cook deliciously - Pumpkin Latte Cheesecake Tarts

1. Stage

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. Stage

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. Stage

Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.