Description
Meet the elegant cousin of pumpkin pie — this Pumpkin Cheesecake Tart features a silky, spiced pumpkin cheesecake filling nestled in a crisp tart shell. Rich, creamy, and topped with whipped cream or candied pecans, it’s a dessert that brings comfort and class to any fall table.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp melted butter
For the filling:
8 oz cream cheese, softened
¾ cup pumpkin purée
¼ cup brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Mix crust ingredients, press into a tart pan, and bake for 8–10 minutes. Let cool slightly.
Make filling: Beat cream cheese until smooth. Add pumpkin, sugar, egg, vanilla, and spices. Mix until creamy.
Assemble & bake: Pour filling into crust. Bake for 25–30 minutes until center is just set.
Cool & chill: Let cool, then refrigerate for at least 2 hours before serving.
Top it off: Add whipped cream, candied pecans, or a dusting of cinnamon to finish.
- Prep Time: 20 minutes
- Chill Time: 2 hrs
- Cook Time: 30 minutes
Nutrition
- Calories: 260 / serving
- Sugar: 15g / serving
- Fat: 17g/ serving
- Carbohydrates: 25g / serving
- Protein: 4g / serving