Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts
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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.

Nutritional Information

% Daily Value *

  • Total Fat 10g 16%
  • Saturated Fat 5g 27%
  • Cholesterol 55mg 19%
  • Sodium 135mg 6%
  • Carbohydrates 18g 6%
  • Dietary Fiber 1g 3%
  • Vitamin A 50%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%
  • Sugars 11g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.