Jefferson County Recipe of the Day: Pumpkin Latte Cheesecake Tarts

It’s hard to resist this awesome pumpkin tart!


2 cups finely crushed pretzels
3 tablespoons light brown sugar
10 tablespoons butter, melted
1 large egg white


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


-Preheat oven to 350°.

-In a small bowl, mix pretzels and brown sugar; stir in butter and egg white.

-Press onto the bottoms and up the sides of greased muffin cups.

-Bake until firm and lightly browned, 10-12 minutes.

-Cool for 10 minutes before removing from pans to wire racks to cool completely.

-For the 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.

-Spoon into pretzel cups.

-Top with reserved whipped cream.

-Refrigerate at least 1 hour before serving.

-If desired, top with additional toffee bits.

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