Published: by Absolutely Recipes, in the recipes category.

Pumpkin Latte Cheesecake Tarts Recipe.

Ingredients:

2 cups finely crushed pretzels
3 TBSPs light brown sugar
10 TBSPs butter, melted
1 large egg white
FILLING:

2 TBSPs instant espresso powder
1 TBSP hot water
1 can (15 ounces) pumpkin
1 package (8 ounces) cream cheese, softened
1/2 cup packed light brown sugar
1 TBSP pumpkin pie spice
1-1/2 cups heavy whipping cream
1 cup brickle toffee bits

Recipe Instructions:

Preheat oven to 350 degrees.
In a small bowl, mix pretzels and brown sugar; stir in butter and egg white.
Press onto bottoms and up the sides of greased muffin cups.
Bake until firm and lightly browned, 10-12 minutes.
Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, dissolve espresso powder in hot water.
Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth.
In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping.
Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
Spoon into pretzel cups.
Top with reserved whipped cream.
Refrigerate at least 1 hour before serving.
If desired, top with additional toffee bits.

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