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Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

Crushed gingersnaps are the base for these delicate pumpkin and cream cheese cups. 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 (8 ounce) package 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)


  1. Heat oven to 325 degrees F. Paper-line 12 muffin cups.
  2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups.
  3. Bake for 5 minutes.
  4. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended.
  5. Add eggs; beat well.
  6. Pour into muffin cups, filling 3/4 full.
  7. Bake for 25 to 30 minutes.
  8. Cool in pan on wire rack.
  9. Remove tarts from pan; refrigerate.
  10. Garnish with sour cream.
  11. 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.

Prep: 25 mins
Cooking: 25 mins
Level: Intermediate
Yields: 12 servings


Recipe and photo credit: and Nestlé®.