I’m a creature of habit when it comes to holiday baking and I have been making the same list of Christmas cookies forever. I have collected so many new recipes that I want to try thanks to Pinterest and in the next few weeks I will be trying some of them with the hope that I’ll find a few new favorites to add to my Christmas cookie trays. These little BISCOFF PUMPKIN CHEESECAKE MINI PIES were a happy accident this week. I had intended to make a recipe of our favorite PECAN TOFFEE TASSIES to stick in the freezer but got sidetracked when I found leftover pumpkin and cream cheese in the fridge and a few tablespoons of Biscoff Spread in a jar in the cupboard. I knew there had to be something delicious I could make out of these little dabs of ingredients. And I just love little mini portions of holiday sweets, don’t you? They are easy to nibble on with coffee after a big meal and aren’t as daunting on a plate as a big slice of cake or pie.
I love to stock my freezer before the holidays because I can assemble a beautiful plate of cookies on a moments notice if friends and family drop by unexpectedly. Most of my neighbors have busy schedules and I know they appreciate a plate of homemade Christmas cheer before the holidays. I love to bake so making cookies makes everybody happy…how wonderful is that!
I use the basic cream cheese pastry in this recipe for most of the mini tarts that I make. It’s rich and delicate and it stands up to being formed into such little pie shells Just form the chilled dough into a walnut sized ball, place in little non-stick tart tins and press into shape with a tamper made for that purpose. I have one from Pampered Chef and it makes this job easy as pie…mini pie that is. Add a heaping teaspoon of filling to the shell, then, then add a spoonful of streusel topping and bake for 15-17 minutes at 350 degrees.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- 1 cup butter
- 6 ounces cream cheese
- 2 tablespoons powdered sugar
- 2 cups flour
- 6 ounces cream cheese, softened
- 4 tablespoons sugar
- 6 tablespoons canned pumpkin
- 6 tablespoons Biscoff Spread
- 4 teaspoons flour
- 1 egg
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup pecans, chopped
- 2 tablespoons butter
- Preheat oven to 350 degrees.
- Mix together butter and cream cheese until thoroughly blended. Add powdered sugar and flour and mix until well blended. Form dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.
- Form 1 heaping teaspoon of dough into a ball and press into mini-tart tins, lining the bottom and sides evenly. I use a little tamper from Pampered Chef that is specifically made for this.
- Combine softened cream cheese, pumpkin and Biscoff Spread. Mix until smooth. Add the remaining ingredients and stir until blended. Place a generous teaspoonful of filling into each tart crust.
- Combine ingredients and mix with pastry blender until crumbly. Top each filled crust with 1 teaspoon of topping.
- Bake for 15-17 minutes until edges are set and golden brown. Let cups cool in pan for 15 minutes. To remove from pan, run a knife around the edge of each pie to loosen. Cool completely on a wire rack. Store in an airtight container in the refrigerator.