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Pumpkin Chocolate Cheesecake Tarts

Servings
48

Prep Time

Cook Time

Nutritional Info

Calories:

120

Fat:

9g

Saturated Fat:

4.5g

Carbohydrates:

10g

Fiber:

0g

Protein:

2g

Cholesterol:

60mg

Sodium:

80mg

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Ingredients

For the crust:

1 package Wildtree Dessert Bar Crust

4 tablespoons butter, softened

 

For the filling:

2 pounds cream cheese, softened

1/8 teaspoon salt

1 ½ cups granulated sugar, divided

1/3 cup sour cream

4 tablespoons Wildtree Pumpkin Chocolate Cheesecake Blend

2 large egg yolks

6 large eggs

Method of Preparation

Preheat oven to 350°F. Prepare the crust according to package directions and press into the bottoms of two 24-cup mini muffin tins. Bake in the tins for 5-7 minutes or until brown and slightly cracked. Remove from oven and set aside to cool. Increase the oven temperature to 500°F. In a stand mixer with the paddle attachment, beat cream cheese at medium low speed. Add salt and ¾ cup sugar and beat until combined, about 1 minute. Add the remaining sugar and beat until combined. Add the sour cream and Wildtree Pumpkin Chocolate Cheesecake Blend and beat until combined. Add in the egg yolks and beat until thoroughly mixed in. Add the eggs 2 at a time, waiting until they are incorporated to add the next two. Brush the muffin tins with butter and distribute the cheesecake between the cups. Bake at 500°F for 5 minutes. Turn the oven down to 200°F and bake for 20-25 minutes, or until the internal temperature of the cheesecake registers 150°F. Remove the tins from the oven and let cool to barely warm. Wrap in plastic wrap and refrigerate until completely cool.

Meal Type:
Appetizers,  Sugar & Spice,  Kid Friendly

Wildtree Product(s):
Dessert Bar Crust   Pumpkin Chocolate Cheesecake Blend  

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