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Pumpkin Cheesecake Tarts Recipe

Author Photo
By Libby's Pumpkin | May 11, 2018

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Another way to save time is to bake into one large pie and serve one tart, it’s much easier to transport.
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  • 25 to 30 min.


  • 12 servings



  • 2/3 cup crushed gingersnap cookies (about 15)
  • 2 tablespoons butter, melted
  • 1 package (8-oz.) cream cheese, softened
  • 1 cup canned 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 semi-sweet chocolate morsels, optional


  • Preheat oven to 325°F. Line a 12-muffin pan with paper cups. Combine cookie crumbs and butter in a small bowl. Press a scant tablespoon of crumb mixture onto bottom of each paper cup. Bake for 5 minutes.
  • Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla in a 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 a wire rack.
  • Remove tarts from pan; refrigerate. If desired, garnish with sour cream just before serving.
  • If desired, place chocolate morsels in a small, heavy-duty plastic bag. Microwave on HIGH for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut a tiny corner from the bag; squeeze to drizzle over tarts.

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