If you’re anything like me and love the warm, cozy flavors of fall desserts, you’re going to adore this Pumpkin Cheesecake Tarts Recipe. It’s that perfect mashup of rich cheesecake and spiced pumpkin pie, all nestled inside a buttery shortbread crust. Seriously, I first tried making these on a crisp autumn weekend, and my whole family went crazy for them. Stick around because I’m sharing everything you need to nail this recipe perfectly – from the ingredients, to my pro tips, and even some clever variations.
Why You’ll Love This Recipe
- Perfect Fall Flavors: This recipe combines pumpkin pie spices with creamy cheesecake for a dreamy taste experience.
- Easy Shortbread Crust: The buttery crust is simple to make and adds the perfect texture contrast.
- Crowd-Pleaser: I’ve made these for parties and holidays – everyone keeps asking for seconds!
- Make Ahead Friendly: You can prep these ahead, freeze, or refrigerate with great results.
Ingredients You’ll Need
For these pumpkin cheesecake tarts, the ingredients all play important roles: the crust’s rich butter, the tangy cream cheese, and the sweet, spiced pumpkin filling. Make sure to grab room temperature dairy ingredients for the smoothest texture, and don’t skip the toasted hazelnuts—they add such a wonderful crunch.
- Unsalted butter: I always use room temperature to cream easily with sugar, giving a tender crust.
- Sugar: Provides sweetness and helps with that golden crust color.
- Vanilla extract: A splash rounds out the flavor beautifully in both crust and filling.
- All-purpose flour: The base of the crust, choose good quality flour for best results.
- Salt: Essential to balance the sweetness in both crust and filling.
- Cream cheese: Use full-fat and room temperature to ensure a creamy, no-lumps cheesecake filling.
- Sweetened condensed milk: Adds richness and smooth sweetness—divided use means it blends well in filling.
- Eggs and extra egg yolk: Help set the filling and provide that silky texture.
- Pumpkin puree: The star ingredient; make sure it’s pure pumpkin, not pie filling with added sugars.
- Pumpkin pie spice: This blend gives the warm spices without needing to add them individually.
- Toasted hazelnuts: Adds texture and a nutty finish that I absolutely love on top.
- Whipped cream (optional): A dollop on the side is my favorite way to serve these tarts.
Variations
I love how flexible this Pumpkin Cheesecake Tarts Recipe is—you can easily tweak it to match your personal taste or dietary needs. I’ve played around with a few variations that worked beautifully, so feel free to make it your own!
- Gluten-Free Crust: I swapped out the all-purpose flour for a gluten-free blend once, and it turned out surprisingly well, though the texture was a touch crumbly.
- Dairy-Free Option: Using vegan cream cheese and coconut condensed milk replace dairy and still deliver creaminess, though a slight coconut undertone is noticeable.
- Spice it Up: A pinch of ground ginger or a dash of clove can deepen the flavor if you want to get adventurous.
- Nut Swap: Substitute hazelnuts with chopped pecans or walnuts for a different crunch and flavor.
How to Make Pumpkin Cheesecake Tarts Recipe
Step 1: Prepare the Shortbread Crust
Start by creaming the butter and sugar together until fluffy—this is key for a tender, buttery crust. Don’t rush this step; it usually takes about 3-5 minutes with a hand mixer on medium speed. Then, mix in vanilla, followed by the flour and salt, just until combined. The dough will feel soft but hold together when pressed. Press this mixture evenly into a tart pan or individual tart molds, aiming for an even thickness all around. If you have trouble getting a smooth surface, wet your fingertips lightly with water and gently pat it down. Pop it in the fridge to chill while you move on to the filling.
Step 2: Whip Up the Pumpkin Cheesecake Filling
Beat the cream cheese until smooth and creamy—this usually takes about 2-3 minutes. Then, gradually add half of the sweetened condensed milk, the eggs, egg yolk, remaining confection, vanilla, salt, pumpkin puree, and pumpkin pie spice. Keep mixing until everything is silky with no lumps. If you’re like me, you might be tempted to sneak a little extra pumpkin pie spice here—that’s totally fine but be careful not to overpower the delicate pumpkin flavor.
Step 3: Assemble and Bake
Pour the filling over the chilled crust, smoothing the top gently with a spatula. Sprinkle the toasted hazelnuts evenly on top. These little nuts get so toasty and fragrant in the oven, adding an irresistible crunch to every bite. Bake in a preheated 350°F (175°C) oven for about 30 minutes, or until the filling is set but still slightly jiggly in the center. I learned the hard way that overbaking causes cracks, so check the tarts around the 25-minute mark and adjust accordingly.
Step 4: Cool and Serve
Once baked, let the tarts cool to room temperature, then chill in the fridge for at least 2 hours before serving. This resting time lets the filling firm up and flavors meld beautifully. Serve with a generous dollop of whipped cream if you’d like—my family insists it’s a must-have!
Pro Tips for Making Pumpkin Cheesecake Tarts Recipe
- Room Temperature Ingredients: Cream cheese and butter soften better and mix more smoothly when room temp—don’t skip this!
- Don’t Overmix Filling: Stir until smooth but avoid overbeating, which can cause cracks during baking.
- Use Toasted Hazelnuts: Toast nuts lightly in a dry pan for a few minutes—this unlocks amazing flavor and crunch.
- Watch Your Baking Time: Start checking the tarts a bit early to prevent a dry, cracked filling—better to slightly underbake than overbake.
How to Serve Pumpkin Cheesecake Tarts Recipe
Garnishes
I keep my garnishes simple to let the tarts shine. A swirl of fresh whipped cream is my go-to—it adds creaminess and lightness, balancing the spice perfectly. Sometimes, I sprinkle a bit of cinnamon or nutmeg on top for a final aromatic touch. If I’m feeling festive, crushed candied pecans or a drizzle of caramel sauce make these tarts look extra special.
Side Dishes
While these tarts stand tall on their own, I’ve enjoyed pairing them with a warm cup of spiced chai tea or freshly brewed coffee. For a dinner party, I like serving them alongside a simple green salad dressed lightly with lemon to refresh the palate before dessert.
Creative Ways to Present
For special occasions, I’ve arranged these tarts on a rustic wooden board, garnished with fresh cranberries and sprigs of rosemary to add a festive flair. You can also place each tart on a pretty dessert plate topped with a drizzle of spiced caramel and a sprinkle of toasted hazelnuts. Mini pumpkin-shaped sugar cookies on the side make a super cute presentation that guests love.
Make Ahead and Storage
Storing Leftovers
I keep leftover tarts covered tightly in the fridge. They stay fresh and creamy for up to 4 days. When I reheat them, I often take them out about 15 minutes before serving to let them soften slightly at room temp—trust me, it makes a big difference!
Freezing
These tarts freeze wonderfully! I like to freeze them fully baked and cooled, wrapped individually in plastic wrap, then stored in a freezer-safe container. They last up to 2 months this way. Thaw overnight in the fridge and bring to room temperature before serving for the best texture.
Reheating
If you want to warm these up a bit, I pop them in a low oven (about 275°F) for 10-15 minutes. This gently warms the filling without drying it out. Just be careful not to overheat—you want it cozy, not hot.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend using pure pumpkin puree rather than pie filling because pie filling already contains added sugar and spices, which can throw off the flavor balance and texture of your tarts. Using plain pumpkin puree lets you control the sweetness and seasoning precisely.
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What size tart pans work best for this recipe?
This recipe yields about 6 tarts, so I usually use 4- to 5-inch tart pans or mini springform pans. If you don’t have tart pans, a standard muffin tin lined with cupcake liners works as a great alternative.
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Can I make this recipe vegan?
Absolutely! Swap cream cheese for a vegan alternative and use coconut condensed milk or a homemade sweetened cashew cream. You can also substitute butter with coconut oil or vegan butter. Keep in mind the flavor and texture might vary slightly, but it’s still delicious.
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How do I prevent cracks in the cheesecake filling?
To avoid cracks, don’t overmix the filling, bake just until set but still slightly wobbly in the center, and let the tarts cool gradually at room temperature before chilling. Avoid sudden temperature changes as well to keep the surface smooth.
Final Thoughts
I genuinely love this Pumpkin Cheesecake Tarts Recipe because it brings together all the comforting fall flavors in a fun and elegant way. It’s become my go-to dessert when I want to impress guests without spending hours in the kitchen. I hope you enjoy making (and eating!) these as much as I do—there’s something magical about that dance of creamy pumpkin and buttery crust. So grab your ingredients, turn on some good music, and treat yourself to these little slices of autumn bliss.
Print
Pumpkin Cheesecake Tarts Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Tarts combine the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a buttery shortbread crust. Topped with crunchy toasted hazelnuts and optional whipped cream, this dessert is a perfect indulgence for the fall season or any occasion that calls for a cozy, flavorful treat.
Ingredients
Shortbread 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
Pumpkin Cheesecake Filling
- 1 (8 ounces) block cream cheese, at room temperature
- 1 can sweetened condensed milk, divided (about 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 Shortbread Crust: In a mixing bowl, cream together the unsalted butter, sugar, and vanilla extract until light and fluffy. Gradually add the all-purpose flour and salt, mixing until just combined to form a dough. Do not overmix to keep the crust tender.
- Form the Tart Shells: Divide the dough evenly and press it into tart pans or a muffin tin with removable bottoms to create individual tart shells. Make sure the edges are even and the bottom is well pressed. Refrigerate the tart shells while preparing the filling to firm up the dough.
- Make the Pumpkin Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Slowly add half of the sweetened condensed milk, the eggs, and one egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract and salt until fully incorporated.
- Divide and Flavor the Filling: Remove half of the cream cheese mixture and set it aside. To the remaining mixture, add the pumpkin puree and pumpkin pie spice and blend until evenly combined. This creates two mixtures: a plain cheesecake and a spiced pumpkin cheesecake filling.
- Assemble the Tarts: Remove the tart shells from the refrigerator. Spoon plain cheesecake filling into some of the tart shells and the pumpkin spiced filling into the others, or alternate layers if desired. Use a knife or skewer to gently swirl the two fillings together for a marbled effect, if preferred.
- Bake the Tarts: Preheat the oven to 350°F (175°C). Bake the tarts for approximately 30 minutes or until the filling is set but still slightly jiggly in the center. Avoid overbaking to keep the cheesecake creamy.
- Cool and Add Toppings: Allow the tarts to cool completely in the pan on a wire rack. Once cooled, top each tart with toasted hazelnuts and whipped cream if desired.
- Serve and Enjoy: Chill the tarts for at least an hour before serving to enhance the texture and flavors. Serve chilled or at room temperature as a delightful fall dessert.
Notes
- These pumpkin cheesecake tarts are a delicious mashup of pumpkin pie and cheesecake, baked in a buttery shortbread crust and topped with toasted hazelnuts.
- Use room temperature ingredients for a smooth and creamy filling.
- Be careful not to overbake to maintain a luscious texture.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for 10 minutes, then rub off the skins if desired.
- For an extra festive touch, add a dollop of whipped cream on each tart before serving.
Nutrition
- Serving Size: 1 tart (approximately 1/6 of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
