Pumpkin Cheesecake Tarts
30 min
1 hr 30 min


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

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.


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


Explore reviews from
our online community

  September 02, 2013

My tarts came out very mushy and almost liquid, even after I turned up the heat to 365. Tasty mush though

— says Kylie
  September 30, 2011

Each year I make it I receive raves. Sweet with the tartness from gingersnaps

— says Barbara
  November 22, 2008

Easy to make and very good..the second time I made these I cut back on the butter in the gingersnaps to 1 Tbsp.

— says Linda
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