If you’re craving something that feels like a cozy hug in dessert form, then you’re absolutely going to adore this Pumpkin Cheesecake Tarts Recipe. I’m not even kidding when I say these tarts are the ultimate mashup of creamy cheesecake and spiced pumpkin pie all nestled in a buttery, tender shortbread crust. Trust me, once you try this recipe, it’ll become your go-to fall treat (and maybe even a year-round favorite).
Why You’ll Love This Recipe
- Perfect Fall Flavors: The pumpkin pie spice blends seamlessly with creamy cheesecake for that nostalgic pumpkin pie vibe with a twist.
- Buttery Shortbread Crust: It’s tender yet sturdy enough to hold all that luscious filling, giving a delightful crunch and richness.
- Easy to Make: You don’t need to be a baking expert to pull these off—just follow a few simple steps and you’ll impress everyone at the table.
- Crowd-Pleaser: My family absolutely goes crazy for these tarts, and I’m pretty sure yours will too!
Ingredients You’ll Need
Each ingredient in this Pumpkin Cheesecake Tarts Recipe plays a key role in building layers of flavor and texture. I always recommend using fresh, room temperature cream cheese and real pumpkin puree for the best results, but I’ll share some tips to make things easier when you’re shopping.
- Unsalted Butter: Room temperature butter ensures the crust has that perfect shortbread texture.
- Sugar: Balances the flavors in both crust and filling, giving just the right amount of sweetness.
- Vanilla: Adds depth and warmth, a small but essential detail.
- All Purpose Flour: The foundation of the buttery crust, providing structure.
- Salt: Enhances all the flavors and cuts through the sweetness nicely.
- Cream Cheese: Make sure it’s at room temperature for a smooth filling; it’s the star of the cheesecake part!
- Sweetened Condensed Milk: Adds creaminess and sweetness without making the filling grainy.
- Eggs plus Egg Yolk: Helps bind the filling and creates that luscious, creamy texture.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, to control your spices and sweetness.
- Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves to bring that classic pumpkin flavor alive.
- Toasted Hazelnuts: Adds a wonderful crunch and nutty aroma on top (totally optional, but I love it!).
- Whipped Cream: For serving—if you want to get fancy or add an extra creamy touch.
Variations
I love how versatile this Pumpkin Cheesecake Tarts Recipe is. You can tweak it depending on what you have on hand or to suit your dietary needs. Here are a few ways I’ve experimented with and really liked.
- Gluten-Free Variation: Swap out the all-purpose flour for a gluten-free flour blend; just be mindful to use one soft enough to keep the crust tender.
- Nut-Free Version: Leave off the hazelnuts or sprinkle with crushed pretzels for that crunch without the nuts.
- Spice it Up: I sometimes add a pinch of ground cloves or cardamom for a little extra fall spice depth.
- Mini Tarts: Make mini tartlets instead of six big tarts – great for parties or when you want just a tiny treat.
How to Make Pumpkin Cheesecake Tarts Recipe
Step 1: Prepare the Shortbread Crust
Start by creaming your butter and sugar together until it’s light and fluffy—that’s the secret to a melt-in-your-mouth shortbread crust. Then, mix in the vanilla, flour, and salt until you have a smooth dough. Don’t over-mix here or the crust will get tough. Press the dough evenly into your tart pans or muffin tin for individual tarts, making sure to get a good even layer on the bottom and slightly up the sides. Pop this in the fridge to chill while you work on the filling; that way, your crust holds its shape during baking.
Step 2: Whip Up the Cream Cheese Filling
Once your crust is chilling, beat your cream cheese in a separate bowl until really smooth and creamy. I like to scrape down the sides to avoid any lumps—that’s no joke because lumps in cheesecake filling can totally throw off the texture. Add in some of the sweetened condensed milk, eggs, egg yolk, vanilla, and salt. Beat until everything’s well combined and silky smooth. You’ll be amazed at how creamy this gets without any heavy cream!
Step 3: Incorporate the Pumpkin and Spice
Now gently fold in the pumpkin puree and pumpkin pie spice into the cream cheese mixture. Don’t overbeat because you want the filling to stay nice and light. This is where all those cozy pumpkin flavors come alive with the rich creaminess—trust me, it’s what makes this recipe a standout.
Step 4: Bake the Tarts
Pour the filling into your chilled crust shells, filling each nearly to the top but leaving a tiny space to avoid overflow. Before baking, sprinkle the toasted hazelnuts on top — they add this amazing crunch and toasty aroma that I find irresistible. Bake at 350°F (175°C) for about 30 minutes, or until the filling is just set but still slightly jiggly in the center. The edges will look firm, but don’t be tempted to over-bake—this keeps them creamy like a true cheesecake.
Step 5: Cool and Chill
Once baked, let the tarts cool in their pans for at least 20 minutes, then transfer them to the fridge for at least 2 hours (overnight is even better). This chill time helps everything set perfectly, making the tarts easy to slice and enjoy. Plus, the flavors deepen as they hang out in the fridge overnight—this is something I’ve learned over many pumpkin seasons!
Pro Tips for Making Pumpkin Cheesecake Tarts Recipe
- Room Temperature Ingredients: Using room temp butter and cream cheese lets you blend ingredients seamlessly for a velvety filling and crust.
- Don’t Overmix Your Filling: Too much beating can add air and cause cracks; mix until smooth then stop.
- Toast the Hazelnuts Fresh: Toasting nuts yourself enhances flavor and adds a crunch that brightens the tarts.
- Avoid Overbaking: A slightly jiggly center means perfectly creamy filling once chilled—overbaking makes it dry.
How to Serve Pumpkin Cheesecake Tarts Recipe
Garnishes
My favorite way to garnish these Pumpkin Cheesecake Tarts is with a generous dollop of freshly whipped cream and a few extra toasted hazelnuts on top for that extra wow factor. If you’re feeling adventurous, a light dusting of cinnamon or a drizzle of caramel sauce makes them even more decadent.
Side Dishes
I usually pair these tarts with a hot cup of spiced chai or freshly brewed coffee. They also team beautifully with a simple green salad if you want to serve them as part of a larger meal. For a festive touch, pumpkin spice lattes or apple cider on the side are excellent companions.
Creative Ways to Present
I once made mini pumpkin cheesecake tarts for a fall brunch and served them on a rustic wooden board with autumn leaves and cinnamon sticks sprinkled around—it was such a hit! You can also top each tart with edible gold leaf or a tiny sprig of rosemary for an elegant touch if you’re serving guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Cheesecake Tarts in an airtight container in the fridge where they keep beautifully for up to 4 days. The filling stays creamy and the crust remains tender—just make sure they’re well covered so they don’t absorb any fridge odors.
Freezing
Freezing works pretty well for these tarts, although I recommend freezing them without whipped cream or nuts on top. Wrap each tart tightly in plastic wrap and then place in a freezer-safe bag—this helps prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
Because these are cheesecake tarts, I usually enjoy them chilled, but if you want to reheat, try warming briefly in a low-temperature oven (around 275°F) for 5-7 minutes—just enough to take the chill off without compromising texture.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling already has added sugars and spices, which can alter the flavor and sweetness balance of the tarts. Stick with plain pumpkin puree so you control the spice and sweetness perfectly.
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How do I prevent cracks in the cheesecake filling?
To avoid cracks, don’t overbeat the filling and bake at a moderate temperature. Also, avoid sudden temperature changes—cool the tarts gradually and chill fully before serving, which helps the filling set nicely without cracking.
- Can I make these tarts ahead of time?
Absolutely! These look and taste even better the next day after they’ve firmed up in the fridge overnight. You can prep them a day or two ahead, cover tightly, and store refrigerated until serving.
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What can I substitute for hazelnuts if I have a nut allergy?
If you need to avoid nuts, toasted oats or crushed pretzels add a pleasant crunch and texture without compromising flavor. Just skip the hazelnuts and sprinkle those on top instead.
Final Thoughts
This Pumpkin Cheesecake Tarts Recipe has become one of my absolute favorites to bake when the leaves start turning and the air gets crisp. I love how it brings together the best of two classic desserts into one easy-to-eat, individual tart that’s perfect for family gatherings or just treating yourself after a long day. Once you try it, you’ll see why I keep making it again and again—and I can’t wait for you to share it with your friends and family too!
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Pumpkin Cheesecake Tarts Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Tarts combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a buttery shortbread crust. Topped with toasted hazelnuts and optionally whipped cream, they are the perfect festive fall dessert that brings together comforting autumn ingredients and delightful textures.
Ingredients
Crust
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2-1/3 cups all purpose flour
- 1/2 teaspoon salt
Filling
- 1 (8 ounces) block cream cheese, at room temperature
- 1 can sweetened condensed milk, divided (approximately 14 ounces)
- 2 eggs plus 1 egg yolk, divided
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1-1/2 teaspoons pumpkin pie spice
Topping
- 1/2 cup toasted hazelnuts
- Whipped cream (optional, for serving)
Instructions
- Prepare the crust: In a large bowl, cream together the unsalted butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the filling: In another bowl, beat the cream cheese until smooth and creamy. Gradually add half of the sweetened condensed milk, continuing to beat until well combined. Mix in 2 eggs plus 1 egg yolk, vanilla extract, and salt, beating until smooth. Stir in the pumpkin puree and pumpkin pie spice until fully incorporated.
- Assemble the tarts: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into rounds to fit tart pans or a muffin tin. Press the dough rounds into the pans, trimming any excess. Pour the pumpkin cheesecake filling evenly into each crust-lined tart shell.
- Bake the tarts: Bake in the preheated oven for approximately 30 minutes, or until the filling is set and crust is golden. Remove from oven and allow the tarts to cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour to fully set the filling.
- Add the finishing touches: Before serving, sprinkle the toasted hazelnuts on top of each tart. Optionally, add a dollop of whipped cream for extra indulgence.
Notes
- These pumpkin cheesecake tarts are a delightful mashup of pumpkin pie and cheesecake, baked in a buttery shortbread crust and topped with toasted hazelnuts.
- Use room temperature butter and cream cheese to ensure smooth mixing and a tender crust and filling.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes or until fragrant and lightly browned.
- Make sure the filling is fully set by allowing the tarts to chill in the refrigerator before serving.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 tart
- Calories: 450
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
