Pumpkin Cheesecake Tarts
Pumpkin Cheesecake Tarts Image

Pumpkin Cheesecake Tarts

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

12
tarts
30 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

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.

Nutrition

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

Reviews

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
Helpful?
  September 30, 2011

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

— says Barbara
Helpful?
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