I have to tell you that these are really delicious and could be highly addictive. The vanilla wafers have a nice sweetness and are slightly crunchy when baked and are a great alternative to the graham cracker crust. The filling is light and airy and the flavors are well balanced. As I have never made these before I was not sure how much filling it would yield. You get enough for eight tartlets or four tartlets with extra filling so you could bake off the filling in custard cups.
- 1 - 4 oz. package cream cheese - softened at room temperature
- 3/4 cup pumpkin puree
- 1/2 cup white sugar
- 1 egg
- 1 tsp. vanilla
- 1/4 tsp. cinnamon
- 30 vanilla wafers (or graham crackers)
- 3 tbsp. butter - melted
- In a food processor blitz the wafers to a small crumb. Melt the butter in the microwave. Add the butter to the crumb and mix well to combine.
- Place a handful of crumbs into each compartment of your mini tart pans and press down and up the sides.
- In a bowl place the cream cheese, vanilla, egg and sugar and beat until smooth. Add in the pumpkin puree and cinnamon and beat them until incorporated.
- Pour some of the pumpkin batter in each shell.
- Bake in a 350° oven for 20-25 minutes until a toothpick inserted comes out clean.
- Allow to cool completely before removing the cheesecakes from the tart shell. Top with whipped cream.
The four tartletts and with filling cost around $5.60 to make, plus you have extra filling to make more tartletts. If you make eight, then double the amount of wafers and ramp up the melted butter.