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Pumpkin Cheesecake Tarts II

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Member since 2006
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Serves 90 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

4 pkgs. (3 oz. each) cream cheese, softened
1 pound butter, softened
4 cups flour
4 tablespoons sugar
4 pkgs. (3 oz. each) cream cheese, softened
1 cup brown sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1-3/4 teaspoon pumpkin pie spice
2 cups canned pumpkin
Pumpkin Tart Icing:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1/2 cup shortening
1 jar (7 oz.) marshmallow cream
1 pound powdered sugar


For dough, cream together butter and 12 oz. cream cheese. Add sugar and mix well. Gradually add flour until soft dough forms. Roll dough in 1-inch balls (90) and press each ball into small tart pans to form shell. (Note: Tart pans should be greased if they don't have a non-stick surface).

For filling, cream together 12 oz. cream cheese with brown sugar. Add eggs, mixing well after each. Stir in vanilla, salt, spices, pumpkin and evaporated milk. Mix well. Fill each tart shell 3/4 full.

Bake at 350ºF for 20-30 minutes, or until lightly browned and filling is set. Cool, and if desired, frost using the pumpkin tart icing.

Pumpkin Tart Icing: Cream together, cream cheese, butter, shortening and marshmallow cream. Add powdered sugar and beat until fluffy. Spread or pipe on cooled tarts. Keep refrigerated.

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