‘Tis the season for all things pumpkin… Nutmeg, cinnamon & that wonderfully seasonal orange fruit. A quick pinterest search will reveal many a pumpkin spiced recipe.
Well, with some help from Kraft Philidelpha cream cheese, I created this simple, yet scrumptious pumpkin cheesecake tartletts. Looking for more inspiration, check out these pumpkin cheesecake recipes on Kraft Canada.
- 1 block Kraft Philidelphia Cream Cheese
- 1/2 C Pumpkin Puree (not pumpkin pie mix)
- 1 Egg
- 1/3 C White Sugar
- 2 tsp flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- Premade tart shells (frozen or home made)
Yield 15 tartletts.
In a medium bowl, cream together room temperature cream cheese, pumpkin puree and sugar. Once combined add the egg, flour, nutmeg and cinnamon.
Add a table spoon of the mixture into prepared tart shells and bake at 375 for 15 minutes. Remove from the oven and allow to cool. Put tarts in the fridge to set for at least 3 hours. Top with Kraft Cool Whip when ready to serve.