Description
These Pumpkin Cheesecake Tarts are a delightful fusion of rich cheesecake and classic pumpkin pie, all nestled in a buttery shortbread crust. Enhanced with warm pumpkin pie spice and topped with crunchy toasted hazelnuts, they make a perfect, elegant fall dessert that’s both creamy and flavorful.
Ingredients
Scale
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 (about 14 ounces), divided
- 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 mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up.
- Form the Tart Shells: Preheat your oven to 350°F (175°C). Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness. Cut dough rounds to fit into tart pans or a muffin tin, pressing gently to line the bottoms and sides evenly. Prick the bottoms with a fork to prevent bubbling.
- Bake the Tart Shells: Place the tart shells on a baking sheet and bake in the preheated oven for about 12-15 minutes or until golden brown. Remove from the oven and let cool completely while you prepare the filling.
- Make the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Slowly add half of the sweetened condensed milk, beating constantly until combined. Add 2 eggs and 1 egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract and salt. In a separate bowl, mix together the pumpkin puree and pumpkin pie spice. Fold the pumpkin mixture into the cream cheese mixture until fully incorporated.
- Assemble and Bake: Spoon the pumpkin cheesecake filling into the cooled tart shells, filling them nearly to the top. Bake the assembled tarts at 350°F (175°C) for 18-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and allow to cool completely on a wire rack.
- Garnish and Serve: Once cooled, sprinkle the tops of the tarts with toasted hazelnuts for a pleasant crunch. If desired, top with a dollop of whipped cream before serving. Chill the tarts in the refrigerator for at least one hour for best texture and flavor.
Notes
- These pumpkin cheesecake tarts combine the creamy richness of cheesecake with the warm spices of pumpkin pie in a buttery shortbread crust.
- Make sure the cream cheese and butter are at room temperature to ensure a smooth filling and crust.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant and lightly browned, then chop roughly.
- Allow the tarts to chill well before serving to let the filling set perfectly.
- Whipped cream is optional but adds a lovely light contrast to the dense filling.
Nutrition
- Serving Size: 1 tart
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
