Maple Pumpkin Cheesecake Tarts

Submitted by Lori Alcorn

"An easy and very tasty little dessert that's so quick to whip up, and are just as quick to disappear! I experimented with several recipes to get this one because my husband wanted a cheesecake I could add bacon to, yes I said BACON! I found one that used maple syrup and maple bacon, so I pieced this recipe together, made a separate batch for him with maple bacon in it, both versions were a hit! Brought the tarts for my co-workers and the best quote was "holy smokes are these good!""

 

• Ready In: 3hrs 20mins
• Ingredients: 10
• Yields: 36 tarts
• Serves: 36

ingredients

• 1 (8 ounce) package light cream cheese, softened
• 1 (15 ounce) can pumpkin pie filling
• 1⁄2 cup sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1 cup low-fat whipped cream
• 3⁄4 cup maple syrup
• 36 tart shells (3-inch)

• or

• 1 graham cracker crust (9-inch)

• For the adventurous

• 8 pieces maple bacon, crumbled

directions

1. Bake crusts as per instructions on package.
2. With mixer, beat cream cheese until fluffy.
3. Add pumpkin, sugar, and spices.
4. Gently mix in whipped cream and maple syrup.
5. For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
6. For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.