Eggless Pumpkin Cheesecake Tart – a delicious recipe with crust, cookies, cold Butter, salt, crust, Pumpkin puree. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Combine the ingredients in a food processor and run until the mixture resembles coarse sand.", "Pat the mixture evenly on a 9 inch Tart pan. Bake at 350 F for 20 minutes and allow to cool completely", "Combine all the ingredients in a mixing bowl and whisk until it orms a smooth mixture", "Heat the oven to 350 F. Place a rectangular pan on the floor (lowest rack) of the oven and fill this pan with scalding hot water.", "Pour the Pumpkin mixture into the gingersnap crust and bake 'cheesecake' tark for 25 minutes until the filling has set. REmove from the oven and chill completely. Serve with a dollop of sweetened cream if desired.", "I used my own recipe for the Chai Masala spice blend, but feel free to use any other recipe for the blend that you may prefer.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Gingersnap crust, 10 ounces box Gingersnap cookies, 4 tablespoons cold Butter, 1 pinch salt, and more.
Yes, Eggless Pumpkin Cheesecake Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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