Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

In this recipe:

based on 80 reviews
This Looks YUMMY!
25 min.
50 min.
12 servings

Pumpkin Cheesecake Tarts feature a crushed gingersnap base with a delicious cream cheese and spice filling. These can be topped with sour cream and semi-sweet morsels and will make a big impression on your buffet table.


  • 2/3 cup (about 15) crushed gingersnap cookies
  • 2 tablespoons butter or margarine, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons sour cream, (optional)
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, (optional)
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PREHEAT oven to 325° F. Paper-line 12 muffin cups.

COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

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These were wonderful. You know you baked something delicious when your own step-son says it's fantastic. Including the guests. They were gone in no time. This will be a new tradition.

- lisa stelly from Pierre Part, LA

My favorite pumpkin dessert

I slightly modified the recipe, replacing the gingersnaps with graham cracker crumbs, and I top them with whipped cream instead of sour cream and chocolate. My family and friends love these and I often get requests for the recipe when I make them. Even my children who are picky eaters love them.

- Andrea Felder from Fort Worth, TX

A new favorite...

I have made these 3 times since Thanksgiving! Everyone loves them and they are so fun and easy to make. I top them with homemade whip instead of sour cream and decorate! For Thanksgiving I bought some green/red icing and drew holly leaves/berries on each one. A big hit!

- Tabitha Peters

People are still talking about.....

Though I never made these before,I trusted Very Best Baking recipe.I brought them to a Thansgiving dinner.Everyone one loved them,and still talked about them days later!I used a jumbo sized muffin tin so I had 6.Definitely will make these again & again.

- Joy Smith from Key West, FL

pumkin cheesecake tarts

love these tarts,everyone in my family loved them asked to bake more.

- jeannette campos from

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 170
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 110mg (5% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 11g
  • Protein: 3g
  • Vitamin A: 50% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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