Pumpkin Chai Cheesecake Tarts Recipe

Name: Pumpkin Chai Cheesecake Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 24 ounces, weight Gingersnap Cookies; 1 cup Pecans; 1 cup Butter, Melted; FOR THE FILLING:; 3 packages (8 Oz. Size) Cream Cheese, Room Temperature; 2/3 cups Sugar; 2/3 cups Brown Sugar; 15 ounces, weight Pumpkin Puree; 1 cup Sour Cream; 1 teaspoon Cinnamon; 3/4 teaspoons Cardamom; 1/2 teaspoons Ginger; 1/4 teaspoons Cloves; 1/4 teaspoons Allspice; 1/2 teaspoons Salt; 5 Eggs; 2 teaspoons Vanilla

Servings: persons

FOR THE CRUST:
24 ounces, weight Gingersnap Cookies
1 cup Pecans
1 cup Butter, Melted
FOR THE FILLING:
3 packages (8 Oz. Size) Cream Cheese, Room Temperature
2/3 cups Sugar
2/3 cups Brown Sugar
15 ounces, weight Pumpkin Puree
1 cup Sour Cream
1 teaspoon Cinnamon
3/4 teaspoons Cardamom
1/2 teaspoons Ginger
1/4 teaspoons Cloves
1/4 teaspoons Allspice
1/2 teaspoons Salt
5 Eggs
2 teaspoons Vanilla

1
Preheat oven to 350u00b0F.
2
Place gingersnaps and pecans in a food processor and process until finely ground. Add melted butter and process to combine. Divide crumb mixture among 15 tartlet pans and press in the base and sides. Place tartlet pans on two large baking sheets and bake for 10 minutes. Remove from oven and let cool on baking sheets while you prepare the filling.
3
To make the filling, place cream cheese, sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium high speed for 3-4 minutes until light and fluffy. Add pumpkin puree, sour cream, spices, and salt and beat for 3-4 minutes until smooth. Add eggs, beating well after each addition. Add vanilla and mix until combined.
4
Divide mixture between prepared tartlet pans. Return baking sheets to oven and bake 15-20 minutes. Remove from oven and let cool for 15 minutes, then refrigerate for at least 1 hour.
5
Carefully remove tarts from pans and dust with cinnamon to serve.

1818

kcal

Calories

142

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 24 ounces, weight Gingersnap Cookies, 1 cup Pecans, 1 cup Butter, Melted, and more.

Yes, Pumpkin Chai Cheesecake Tarts 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.

Pumpkin Chai Cheesecake Tarts

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