Pumpkin Cheesecake Tarts

Level: Intermediate
Prep Time: 25 min
Cook Time: 25 min
Cooling Time:
Yields: 12 servings


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.


  • 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)


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.


by l. lisa , Pierre Part, LA on Feb. 2010

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.

My favorite pumpkin dessert

by A. Andrea , Fort Worth, TX on Feb. 2010

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.

A new favorite...

by T. Tabitha , , on Feb. 2010

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!

People are still talking about.....

by J. Joy , Key West, FL on Dec. 2009

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.

pumkin cheesecake tarts

by j. jeannette , on Nov. 2009

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

Pumpkin Cheesecake tarts

by C. Connie , Eagle Point, OR on Nov. 2009

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


by K. KATHY , South Daytona, FL on Nov. 2009

These are so pretty and tastes great..


by B. Brytni , Brookfield, MA on Nov. 2009

This recipe is amazing


by T. Tina , Pleasant Lake, MI on Nov. 2009

This was very good. Everyone loved them.

So Cute!

by M. Madonna , Vienna, IL on Nov. 2009

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!