Bite-Size Pumpkin Cheesecake Tarts

These bite-size pumpkin cheesecake tarts shrink a classic American autumn dessert into party-ready cups. A buttery graham crust cradles spiced pumpkin cream-cheese filling, finished with a cloud of whipped cream.

Serves 6 · 25 min prep · 26 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 28g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 12 oz cream cheese, softened
• 3/4 cup canned pumpkin puree
• 1/3 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup whipped cream
• 1/4 cup candied pecans, chopped

Instructions

1. 1Preheat the oven to 350°F and line a standard 12-cup muffin tin with paper liners or lightly grease each cup. In a medium bowl stir the graham cracker crumbs with the melted butter and granulated sugar until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture evenly among the muffin cups, one heaping tablespoon each. Press firmly into the bottom and slightly up the sides using the back of a spoon or a small glass to form neat tart shells.
3. 3Bake the crusts for 8 minutes until lightly golden and fragrant, then remove from the oven and cool on a wire rack for 10 minutes while preparing the filling. Leave the oven on.
4. 4In a large mixing bowl beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes, scraping down the sides once.
5. 5Add the pumpkin puree, brown sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed just until the mixture is uniform, creamy, and free of lumps, about 1 minute more; do not overmix.
6. 6Spoon the pumpkin cheesecake filling evenly into the cooled crusts, filling each nearly to the top. Smooth the surfaces gently with the back of a spoon.
7. 7Bake at 350°F for 16 to 18 minutes until the centers are just set with a slight jiggle and the edges look matte. Turn off the oven, crack the door, and let the tarts rest inside for 5 minutes.
8. 8Transfer the muffin tin to a wire rack and cool completely at room temperature, about 45 minutes. Then refrigerate the tarts for at least 2 hours until fully chilled and firm.
9. 9Just before serving, pipe or dollop whipped cream onto each tart and sprinkle with chopped candied pecans for crunch and contrast. Serve cold so the creamy pumpkin cheesecake texture shines.