Pumpkin Cheesecake Tartlets

Looking for something a little out of the ordinary for your Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back!

I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I'd rewritten and remade my great grandmother's recipe for Fence Cake (aka applesauce cake). 

Since the cookie crust for great grandma Patterson's Fence Cake is 'almost' my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.

**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Pumpkin Cheesecake Tartlets with a Cookie Crust is available near the end of this post. 

The ingredient list for the cookie crust;

• butter
• sugar
• egg
• vanilla
• flour
• salt
• cinnamon

The ingredient list for the pumpkin cheesecake filling;

• canned pumpkin purée
• cream cheese
• vanilla
• nutmeg
• cinnamon
• brown sugar
• Greek yogurt
• salt

The easy instructions for making Pumpkin Cheesecake Tartlets with a Cookie Crust;

• To make the crust, blend the butter, sugar, egg, and cinnamon in a large bowl.
• Add the flour and blend until just combined.
• Scoop the cookie dough into mini muffin tins OR regular sized muffin tins (both shown) that have been sprayed liberally with baking spray.

• Use a pastry tamper (or fingers) to work the cookie dough into cookie cups in the tin. *Note - twisting and lifting the tamper after pressing it into the dough is the best way to release the tool from the sticky dough.

• Bake the cookie cups in a preheated 350-degree oven for 18-20 minutes.
• Remove the cookie cups from the oven and press again with the tamper (if needed) to redefine the cups.
• Cool the cookie cups completely on a baking rack.
• In a large bowl, blend together the softened cream cheese, vanilla, cinnamon, and nutmeg until creamy.

• Blend in the pumpkin purée and Greek yogurt until completely incorporated.

• Spoon the pumpkin cheesecake filling into a large zip-top bag and work the filling into one of the bottom corners.
• Snip the corner off of the bottom of the bag and carefully squeeze the pumpkin cheesecake filling into the baked and cooled cookie cups.

• Dust the tops of the Pumpkin Cheesecake Tartlets with ground cinnamon or freshly grated nutmeg before serving.

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com.  As an Amazon Associate, I earn from qualifying purchases.

For other Thanksgiving dessert recipe suggestions I've shared in the past which feature pumpkin, please click on the following titles for;

• Rustic Pilgrim Pumpkin Pie
• Festive Cornucopia Crusted Pumpkin Pie
• Pumpkin Creme Brulée
• Homemade Pumpkin Hand Pies
• Turkey Crust Pumpkin Pie

Below is the printable recipe card for today’s Pumpkin Cheesecake Tartlets with a Cookie Crust. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

Pumpkin Cheesecake Tartlets with Cookie Crust

Renee Goerger

Looking for something a little out of the ordinary for a Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back!

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dessert, dessert tarts, Thanksgiving dessert

Cuisine American Comfort Food

Servings 12

Calories 319 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookie crust;

• ▢ ¾ cup butter softened
• ▢ ½ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground cinnamon

For the pumpkin cheesecake filling;

• ▢ 1 can (15 ounces) pumpkin purée
• ▢ 8 ounces cream cheese softened
• ▢ 1 teaspoon pure vanilla extract
• ▢ ⅛ teaspoon ground nutmeg plus additional for garnish
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ cup brown sugar packed
• ▢ 2 tablespoons Greek yogurt
• ▢ ⅛ teaspoon salt

Instructions

 

To make the cookie crust cups;

• Blend the butter, sugar, egg, and cinnamon in a large bowl. Add the flour and blend until just combined.
• Scoop the cookie dough into mini muffin tins OR regular sized muffin tins (both shown) that have been sprayed liberally with baking spray.
• Use a pastry tamper (or fingers) to work the cookie dough into cookie cups in the tin. *Note - twisting and lifting the tamper after pressing it into the dough is the best way to release the tool from the sticky dough.
• Bake the cookie cups in a preheated 350-degree oven for 18-20 minutes.  
• Remove the cookie cups from the oven and press again with the tamper (if needed) to redefine the cups.
• Cool the cookie cups completely on a baking rack.

To make the pumpkin cheesecake filling;

• In a large bowl, blend together the softened cream cheese, vanilla, cinnamon, and nutmeg until creamy.
• Blend in the pumpkin purée and Greek yogurt until completely incorporated.
• Spoon the pumpkin cheesecake filling into a large zip-top bag and work the filling into one of the bottom corners.
• Snip a small corner off of the bottom of the bag and carefully squeeze the pumpkin cheesecake filling into the baked and cooled cookie cups.
• Dust the tops of the Pumpkin Cheesecake Tartlets with ground cinnamon or freshly grated nutmeg before serving.

Notes

This recipe makes 12 regular size muffin tartlets OR 24 mini size muffin tartlets. The calories and nutrition label for this recipe is for regular size tartlets.

Nutrition

Serving: 1Calories: 319kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 66mgSodium: 389mgPotassium: 73mgFiber: 0gSugar: 18gVitamin A: 645IUCalcium: 39mgIron: 1.2mg

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I sincerely hope you've enjoyed today's recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust as much as I've enjoyed bringing it to you!

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Until we eat again, I hope you have a delicious day!

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