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Pumpkin Chai Cheesecake Tarts

Pumpkin Chai Cheesecake Tarts

Angelina
Smooth and creamy Chai Spiced Pumpkin Cheesecake Tarts are a total crowd pleaser and the perfect Thanksgiving dessert!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Cheesecake
Servings 15 tartlets

Ingredients 

  • Crust
  • 24 oz gingersnap cookies
  • 1 cup pecans
  • 2 sticks 1 cup butter, melted
  • Filling
  • 3-8 oz packages PHILADELPHIA Original Cream Cheese room temperature
  • cup sugar
  • cup brown sugar
  • 1-15 oz can pumpkin puree
  • 1 cup BREAKSTONE’S All-Natural Sour Cream
  • 1 tsp cinnamon plus more for dusting
  • ¾ tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ½ tsp salt
  • 5 eggs
  • 2 tsp vanilla

Instructions 

  • Preheat oven to 350 degrees F.
  • Place gingersnaps and pecans in a food processor and process until finely ground. Add melted butter and process to combine. Divide the 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.
  • To make the filling, place the 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.
  • Divide the mixture between the 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.
  • Carefully remove tarts from pans and dust with cinnamon to serve.

Notes

The cheesecake can also be baked in a 9 x 13-inch rectangular pan for 35-40 minutes. Once baked and chilled cut into bars before serving.
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