Pumpkin Cheesecake Tarts with Gingersnap Crust

Total Time:
3 hr 15 min
Prep:
2 hr 30 min
Cook:
45 min

Yield:
8 tartlettes
Level:
Easy

Ingredients
  • Crust:
  • 4 cups finely crushed gingersnaps
  • 1 stick unsalted butter, melted
  • Filling:
  • 1 tablespoon grated fresh ginger
  • 1 pound cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • Pinch of ground allspice
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup fresh or canned pumpkin puree
  • 2 large eggs
Directions

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.

Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and wellcombined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.


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    WOW!! I made this into just 1 large cheesecake instead of tarts it was so good I shared a piece with a friend they drove to my house asking for more I was all that baby was gone hours ago we had it with Thanksgiving dinner,and is a regular hit now!!Best Ever!!
    I made this using 1 large dish rather than 8 small ones as the recipe calls for it took almost twice the time to cook before the center was firm to the touch. I was really worried that it was going to be under/over cooked but it came out perfect. I used Tofutti (soy) cream cheese & you could not tell the difference. I took it to a friend?s house for Thanksgiving & everyone loved it & wanted the recipe. This recipe is a much healthier version of cheesecake than the typical cheesecake recipes that call for 1 1/2-2 lbs of cream cheese and 5-6 eggs. I would definitely recommend this recipe it's light, delicious and very easy to make, you won't be disappointed.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond