Maple Pumpkin Cheesecake Tarts
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!"
INGREDIENTS
Nutrition- 1
- 1(15 ounce) can pumpkin pie filling
- 1⁄2cup sugar
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground nutmeg
- 1cup low-fat whipped cream
- 3⁄4cup maple syrup
- 36tart shells (3-inch)
or
- 1
For the adventurous
- 8pieces maple bacon, crumbled
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DIRECTIONS
- Bake crusts as per instructions on package.
- With mixer, beat cream cheese until fluffy.
- Add pumpkin, sugar, and spices.
- Gently mix in whipped cream and maple syrup.
- 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.
- For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.
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