Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts
Makes:
12
servings
Prep Time:
25
minutes
Total Time:
50
minutes
based on 80 reviews
13
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.

In this recipe:

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Ingredients:

  • 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)

Directions:

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.



Reviews:

Review This Recipe

A new favorite...

 Star(s)

Tabitha Peters from ,

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!

Read More Reviews

Review This Recipe
  •  Star(s)

    PUMPKIN CHEESECAKE TARTS

    lisa stelly from Pierre Part, LA

    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.

  •  Star(s)

    My favorite pumpkin dessert

    Andrea Felder from Fort Worth, TX

    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.

  •  Star(s)

    A new favorite...

    Tabitha Peters from ,

    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!

  •  Star(s)

    People are still talking about.....

    Joy Smith from Key West, FL

    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.

  •  Star(s)

    pumkin cheesecake tarts

    jeannette campos from

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

  •  Star(s)

    Pumpkin Cheesecake tarts

    Connie Milne from Eagle Point, OR

    I used this recipe for a potluck at work, they were gone in an instant! This is a wonderful recipe quick and easy.

  •  Star(s)

    Delicious

    KATHY GREEN from South Daytona, FL

    These are so pretty and tastes great..

  •  Star(s)

    OHH LAA

    Brytni Simmons from Brookfield, MA

    This recipe is amazing

  •  Star(s)

    Awesome

    Tina Schrader from Pleasant Lake, MI

    This was very good. Everyone loved them.

  •  Star(s)

    So Cute!

    Madonna Holtzman from Vienna, IL

    I have not had the chance to actually make these yet. But they are adorable and sound wonderful. I can't wait to make them!

  •  Star(s)

    Awesome

    Lisa Hammond from Winston,Ga

    These are wonderful and will recommend to anyone

  •  Star(s)

    very goof

    Phil D from

    these are wonderful

  •  Star(s)

    Tasty

    Kim D from

    These are simply wonderful

  •  Star(s)

    Delicious

    Patricio Sapir from FL

    Very good.

  •  Star(s)

    Delicious & Impressive!

    Renee Myers from Carlsbad, CA

    Followed the recipe exactly and they were great! Made the next batch with mini-muffin cups (baked them 11 to 13 mins.) and they were easier for the toddlers to eat, adults loved them bite-sized at Christmas. Added powdered sugar to the sour cream. Everybody wants more! They will make you a baking star!!!

  •  Star(s)

    Try this variation

    arnold bailey from sarasota, FL

    Remove 2 tablespoons of white sugar and replace with brown. Add 1 teaspoon of all spice, 1 teaspoon of instant coffee, and a ¼ teaspoon of ginger. Fill to the top and sprinkle with crushed walnuts and bake. (Use cinnamon graham crackers )

  •  Star(s)

    A few notes.....

    Cheryl Harlow from ALTADENA, CA

    I made this with graham cracker crumbs and "tapped" down each one with the bottom of a juice glass to firm up the crust. Next time I will fill each muffin cup all the way to the top with the filling instead of 3/4 full. These do not rise and tend to shrink on cooling. The tarts would have a better presentation if full. I used Reddi Whip Cream for the topping instead of sour cream. I then dribbled chocolate over the top. It looked very nice and was a good dessert for after a big Thanksgiving dinner.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Carol Chaltron from Madison Heights, MI

    I made these for thanksgiving couldn't wait to put in my review. They are sooooo good. Didn't have the sour cream but that whipped topping worked just fine. I will be making these again. And PLUS PLUS my husband really liked them. Thanks again

  •  Star(s)

    Great for a picnic

    Taren Weidaw from Allentown, PA

    I made this recipe for our Labor Day picnic and it was a hit. The amount of pumpkin was perfect. I used graham crackers instead of the ginger snaps because I know many people don't like ginger snaps. I suggestion: I would use a little more melted butter for my crusts next time, as some were too crumbly yet after baking and fell apart when pick up! Overall, a great recipe, though.

  •  Star(s)

    Easy Pumkin Cheesecake tarts

    Karen Hopkins from LAKE ARIEL, PA

    I made them for thanksgiving. I doubled the batch I brought 1/2 to work. And 1/2 to family dinner. They all loved them. I used vanilla wafers for crust. Everyone at work wanted the recipe.

  •  Star(s)

    ew

    JODI PARKER from URBANA, MD

    i did not care for these. the crust tasted like grape nuts cereal and the filling had an odd consistency. i will not make these again.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Leslie Gosik from PRESCOTT VALLEY, AZ

    Delightful! I made these with gramcracker crumbs, Sourcream top,I mixed with sugar & vanilla. Big Hit at Thanksgiving. Will Make again.Thank You.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Bonnie McMahon from Greenacres, WA

    These were just delicious and made such a pretty presentation. I found that I could have made six more tarts after preparing twelve. Definitely a keeper for Thanksgivings treats.

  •  Star(s)

    Pumpkin Cheesecake tarts

    Paul Brown from WEST WARWICK, RI

    This is a very easy recipe and the delisious mixing of the pumkin flavor with Ginger snaps Flavor, worked to make it a Special treat-My family loved it.

  •  Star(s)

    yum

    lm mueller from LONG BRANCH, NJ

    I made these for 20 people yesterday. Now they want 40 tomorrow. They are delicious.

  •  Star(s)

    Impressive

    Debbie Murray from COLUMBIA HEIGHTS, MN

    Made for a recent gathering -- best compliments possible -- they wondered what bakery we bought them from (or what catering firm). Also made some with the mini phyllo shells, and they turned out well also.

  •  Star(s)

    pumpkin cheesecake tarts

    elaine hilton from LITTLE FALLS, NJ

    What a delicious treat!! Creamy, rich, and oh sooooo good. Make and enjoy some today!

  •  Star(s)

    Easy cheesecake at last!

    Mary B. from ,

    Terrifically easy and great to make if you don't want to mix up a whole cheesecake. My kids loved them!

  •  Star(s)

    Pumpkin cheesecake tarts

    Evonne Robertson from FRASER, MI

    I had mixed reviews, but most of them good. I think it's because of the gingersnaps. Not everyone likes them. I'll try gramcracker next time. My mom and I love them. Thanks

  •  Star(s)

    good

    a lohr from ATGLEN, PA

    These were good, kind of small but then you can just eat more than one! I made these without the sour cream topping, AND instead of the graham cracker crust in muffin tins I used little pre-made graham cracker tart shells, available in packages of 6. I bought 2 packs, and the recipe was just enough for a dozen so it works well.

  •  Star(s)

    wonderful little bites of pumpkin

    Tonisha Gaines from Jacksonville, FL

    I am new to baking, and these tarts were great! My guests loved them. I made a couple changes; like no sour cream, and for the second batch, I used crushed chocolate grahams and melted butterscotch for drizzle. YUM and easy!!

  •  Star(s)

    DISAPPEARING PUMPKIN CHEESECAKE TARTS

    MARIE LONGO from Hackensack, NJ

    For the past three years the day after Thanksgiving, our car club has a get together at our house. After the get together we then participate in an annual Christmas Parade driving our antique cars. These tarts have been specially requested since the first year. They disappear from the table faster than any other dessert. They are absolutely delicious and have become a favorite.

  •  Star(s)

    Yummy Pie Alternative

    Kathleen Klespis-Wick from BELOIT, WI

    Since we were a small gathering for Thanksgiving this year, I made these instead of pie and they went over great! I made them with a little baked sour cream layer like some larger cheesecake recipes and they looked pretty and tasted just as good.

  •  Star(s)

    I get requests

    HELEN MIKO from NEW HAVEN, CT

    I made this recipe the first time a few years ago. It's easy to do, and absolutely scrumptous. I actually get requests from friends and family in the fall to make this for them.

  •  Star(s)

    pumpkin cheesecake!

    jessica simpson from Kansas City, MO

    i love the holidays for one reason-- PUMPKIN! adding this to a regular, everyday cheesecake recipe is genious!

  •  Star(s)

    PUMPKIN CHEESECAKE TARTS

    Linda Scanish from PENFIELD, PA

    I LOVE CHEESECAKE, AND AFTER TRYING THE PUMPKIN CHEESECAKE, I HAD TO TRY THE TARTS, THEY WERE DELICIOUS, AND THE FAMILY LOVED THEM, I WILL MAKING THEM AGAIN.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Alice Keeney from STRONGSVILLE, OH

    I used vanilla wafers instead of gingersnap cookies for the crust. These were pretty good and a change from the usual cheesecake, but they definitely weren't our favorites.

  •  Star(s)

    These are ok

    TERI LARSEN from HAMMOND, WI

    I made these for my husband's birthday. We both thought they were ok, but I would probably not make them again. They weren't as tasty as I had expected.

  •  Star(s)

    Easy Pumpkin Cheesecakes

    KAREN HUGHES from BRIDGEWATER, NJ

    Delicious! A big hit and so easy. I took a shortcut and put the whole gingersnap cookie in the bottom of the cupcake paper for the crust. They came out great!

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Wilma Avery from COMFORT, TX

    I served these to my Garden Club members today and they were a big hit. They were so impressed at the fancy chocolate drizzle on the top and it was so easy!!! These will definitely be made again.

  •  Star(s)

    Excellent!

    n c from

    I didn't have muffin size liners, so I made them with mini-liners. My family loved them!

  •  Star(s)

    Yummy to the Tummy

    Gloria Long from Bristol, TN

    I have tried several pumpkin recipes and to date this has got to be the Best so far. Love it.

  •  Star(s)

    pumpkin cheesecake tarts

    JONA ROMANO from FRESNO, CA

    These were such a hit last thanksgiving I am going to make them again! This time a double batch. I switched the crust from ginger to vanilla wafers. They are good, quick and easy! What more can you ask for?

  •  Star(s)

    Terrific Tarts!

    Karen Bowermaster from Allentown, PA

    These pumpkin cheesecake tarts were a big hit. They are easy to make and are a great alternative to a pumpkin cheesecake. Takes half the time and energy and yields fantastic results! Everyone loved them!

  •  Star(s)

    Easy for me

    Wanda Barrett from OAKHURST, CA

    I found this to be an easy recipe and creamy.

  •  Star(s)

    These are GOOD!!!!!

    sharon Stokes from TEMPLE, TX

    I tried this recipe, and to my suprise I LOVED it! I am not a big pumpkin pie fan, but I LOVE cheesecake. I also like pumpkin breads and muffins. This, to me, was the best of both worlds!!! I will definitely make these for the upcoming holidays.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Pat Hadley from Houston, TX

    What a great, easy recipe. These are tasty little treats that really satisfy the sweet tooth without being too heavy. I used chocolate cookie crumbs for the crust and sprinkled more on top. Served them to friends and shared with my new neighbors with rave reviews from both.

  •  Star(s)

    Pumpkin Cheesecake Tarts

    LEISA DICKENS from KINGSPORT, TN

    This is a great recipe. I made this as a regular size cheesecake size. It was a great cheesecake so my husband and son said. If they like it, it is worth it to me. I love cheesecake any way it comes. Thanks for the recipe.

  •  Star(s)

    Another Yummy Pumpkin Recipe!

    Sandy Snow from Surry, ME

    This was really delicious! They are fairly easy to make too, making this a perfect recipe!

  •  Star(s)

    Pumpkin Cheesecake Tarts

    Carole Finney from HARRISVILLE, OH

    A very good recipe. There is nothing like the taste of pumpkin cheesecake, I think that it is a symbol of the h\winter holiday season holidays.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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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Pumpkin Cheesecake Tarts

Ingredients

  • 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)

 

Directions

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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