Best 5 Pumpkin Cheesecake Tart Or Mini Bites Recipes

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Indulge in the delectable symphony of flavors with our Pumpkin Cheesecake Tart and Mini Bites, a harmonious blend of classic and contemporary. Our larger tart is a captivating centerpiece, perfect for grand gatherings, while the mini bites offer an exquisite touch of elegance for intimate occasions. Both recipes showcase the velvety texture of cheesecake enveloped in a flaky crust, topped with a vibrant swirl of pumpkin filling that encapsulates the essence of fall. Embark on this culinary journey, where each bite promises a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

MINI PUMPKIN CHEESECAKES



Mini Pumpkin Cheesecakes image

A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.

Provided by By Bree Hester

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 13

20 gingersnap cookies
2 tablespoons butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon sour cream
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Whipped cream, if desired
Caramel sauce, if desired

Steps:

  • Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
  • In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
  • Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
  • Divide mixture evenly into crust-lined cups.
  • Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
  • Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 12 g, TransFat 0 g

PUMPKIN PIE BITES RECIPE BY TASTY



Pumpkin Pie Bites Recipe by Tasty image

Here's what you need: pumpkin puree, evaporated milk, sugar, cinnamon, ground cloves, ground ginger, salt, eggs, pie crusts, whipped cream, ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
2 pie crusts, refrigerated
whipped cream
ice cream

Steps:

  • In a bowl, mix the dry ingredients thoroughly.
  • Add the eggs and pumpkin, and mix.
  • Gradually add the evaporated milk, mixing constantly.
  • Preheat oven to 350°F (180˚C).
  • With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  • Pierce the bottoms of the crust gently with a fork.
  • Fill each pie crust to the top with filling.
  • Bake for 20-30 minutes, until top of crust becomes golden brown.
  • Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  • Enjoy!

Nutrition Facts : Calories 243 calories, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 14 grams

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheesecake Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 tartlettes

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
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

Steps:

  • 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 well-combined. 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.

MINI PUMPKIN CHEESECAKE



Mini Pumpkin Cheesecake image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h40m

Yield 24

Number Of Ingredients 15

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  • Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
  • Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  • To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g

PUMPKIN CHEESECAKE TART OR MINI BITES



Pumpkin Cheesecake Tart or Mini Bites image

I adapted this recipe for mini tarts and turned into a 9" tart. For the TART: use a 9" tart pan with removable bottom. This tart & little pumpkin cheesecake bites are delightful! Mini Cheesecake Bites: 12 regular size muffins or 18-24 tarts if using mini tins. Recipe courtesy of Glorious Treats http://www.glorioustreats.com/2012/11/pumpkin-cheesecake-recipe.html

Provided by Chicagoland Chef du

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

3/4 cup graham cracker crumbs
1 tablespoon light brown sugar
1 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon
1 (8 ounce) package cream cheese, room temperature
1/2 cup canned pumpkin puree, plus
1 tablespoon canned pumpkin puree
1 egg, at room temperature
2 tablespoons sour cream, at room temperature
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1 pinch clove
1 tablespoon flour
1/2 teaspoon vanilla
8 ounces whipped cream, Cool Whip if desired for mini tarts

Steps:

  • Preheat oven to 350°F.
  • Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
  • Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
  • For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
  • For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
  • Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
  • Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
  • TART, bake for 25-30 minutes. Remove from oven and cool.
  • MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
  • When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
  • Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!

Tips:

  • Prepare the Crust: Use a combination of graham cracker crumbs and melted butter to create a stable and flavorful crust. Press the mixture firmly into the bottom of the tart pan or muffin tins.
  • Make the Pumpkin Filling: Ensure the cream cheese is at room temperature to achieve a smooth and creamy filling. Mix the cream cheese, sugar, eggs, pumpkin puree, and spices until well combined.
  • Bake the Tart or Mini Bites: Preheat the oven to the specified temperature before baking the tart or mini bites. Bake until the center is set and the edges are golden brown.
  • Cool and Chill: Allow the tart or mini bites to cool completely before refrigerating. This helps the filling to firm up and develop its full flavor.
  • Garnish Before Serving: Before serving, top the tart or mini bites with whipped cream, pumpkin seeds, or a sprinkle of cinnamon for an extra touch of elegance.

Conclusion:

With its creamy pumpkin filling, graham cracker crust, and optional toppings, this pumpkin cheesecake tart or mini bites recipe offers a delectable combination of flavors and textures. Perfect for fall gatherings, Thanksgiving celebrations, or as a sweet treat anytime, this dessert is sure to impress your family and friends. The versatility of the recipe allows you to create individual mini bites or a larger tart, catering to your serving preferences. Remember to follow the tips and steps carefully to ensure a successful baking experience and a delicious outcome. Indulge in the delightful flavors of pumpkin and cream cheese, and enjoy this heartwarming dessert that captures the essence of the autumn season.

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