Tuesday, November 11, 2014
But, now it's November and it's time to bring on the food. Turkey, dressing, cranberry sauce and the desserts. Pies, cakes, and cheesecakes, just to name a few. I think I look forward to the main course as much as I look forward to all the desserts, both classic and new.
I love trying new desserts to present at Thanksgiving, and I'm so grateful my family allows me to practice my passion by leaving my options open to make new desserts to grace the Thanksgiving table. This is an honor I don't take lightly. I spend months reading, researching, pinning and even writing recipes.
I love the recipes that are labors of love just as much as those recipes that take minutes to assemble. But, I know there are many out there that don't share my love for being in the kitchen and well, there are instances when we just don't have time to fire up the oven and bake something. In those instances we need quick, and the quicker the prep time the better.
These cheesecakes are light, creamy and almost have the texture of a mousse. They are comprised of pumpkin, cream cheese, a few spices, dulce de leche, then whipped cream is folded in to give it that light airy texture. They are then spooned into flaky fillo shells with a small scoop of dulce de leche. To finish them off they are topped with another layer of the creamy caramel, a dollop of whipped cream and a sprinkle of cinnamon.
No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes
1 Package mini fillo shells
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
2 Tbsp pumpkin puree
1/8 Tsp pumpkin pie spice
1/8 Tsp cinnamon, plus more for garnish
3 Tbsp powdered sugar
11/2 Tbsp dulce de leche, store bought or homemade, plus more for assembling
1/4 Cup whipped cream, plus more for topping
Place cream cheese in a medium bowl, beat on medium until creamy. Add pumpkin and beat until incorporated. Add pumpkin pie spice, cinnamon, powdered sugar, and dulce de leche and mix to incorporate. Add whipped cream and fold to combine.
Place 1/4 teaspoon of dulce de leche in the bottom of each shell. Spoon a tablespoon of the pumpkin filling in each shell, drizzle with additional dulce de leche, whipped cream and cinnamon. Place in refrigerator and chill until ready to serve.
Recipe source: A Lynsey Original