Pumpkin Cheesecake Tart or Mini Bites
Transform your fall dessert table with these luscious Pumpkin Cheesecake Tarts or Mini Bites, a perfect blend of creamy cheesecake and warm pumpkin spice. Featuring a buttery graham cracker crust and a smooth pumpkin-infused cream cheese filling, these treats are baked to perfection and chilled for a delightfully rich texture. Whether served as an elegant tart or bite-sized portions, they deliver all the nostalgic flavors of pumpkin pie with a decadent twist. Ready in under an hour (plus chilling time), they’re ideal for Thanksgiving gatherings or any cozy autumn occasion. Top with a dollop of whipped cream for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.75 cup canned pumpkin puree
- 0.66 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
- whipped cream (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and sides of a 9-inch tart pan with a removable bottom or evenly distribute it into mini tart molds. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the pumpkin puree, 2/3 cup granulated sugar, and 2 tablespoons of brown sugar. Mix until well combined.
Beat in the eggs, one at a time, until fully incorporated.
Mix in the vanilla extract, pumpkin pie spice, and flour, blending until smooth.
Pour the pumpkin cheesecake filling over the prepared crust. If using mini tart molds, fill each one evenly.
Bake in the preheated oven for 30 minutes (20-22 minutes for mini tarts), or until the center is just set but still slightly jiggly.
Remove the tart(s) from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours or until fully chilled.
Before serving, optionally top with whipped cream for added flair.
Slice the large tart into wedges or serve the mini bites as is. Enjoy!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 241.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
