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Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

Serve individual pumpkin tarts when you need a change of pace from pumpkin pie.

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30 min
Prep Time
1 hr 30 min
Total Time


2/3 cup (about 15) crushed gingersnap cookies

2 tablespoons Land O Lakes® Butter, melted

1 cup canned pumpkin

1/2 cup sugar

1 (8-ounce) package cream cheese, softened

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 large Land O Lakes® Eggs

2 tablespoons sour cream, if desired

2 tablespoons real semi-sweet chocolate chips, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Place paper baking cups into muffin pan cups.

  2. STEP 2

    Combine cookie crumbs and butter in bowl. Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup. Bake 5 minutes.

  3. STEP 3

    Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed. Add eggs; beat well. Fill prepared muffin cups 3/4 full.

  4. STEP 4

    Continue baking 25-30 minutes. Cool completely. Remove tarts from pan. Cover; refrigerate. Garnish with sour cream, if desired.

  5. STEP 5

    Place chocolate chips in resealable plastic food bag. Microwave 20 seconds; knead bag. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle chocolate over tarts, if desired.

Tip #1

Recipe courtesy of NESTLÉ® USA.

Nutrition (1 tart)

190 Calories
12 Fat (g)
60 Cholesterol (mg)
115 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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