Mini Pumpkin Cheesecake Tarts | Recipe Cart
Mini Pumpkin Cheesecake Tarts | 12 servings, 25 min prep & cook time. Crunchy gingersnap crusts encase creamy pumpkin cheesecake filling. Perfect fall treat!
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Cooking tools:
- Stand mixer
- Hand mixer
- Muffin tin
- Cupcake liner
- Mixing bowl
- Measuring spoon
- Spoon
- Oven
- Refrigerator
- Cooling rack
Ingredients
- About 15 gingersnaps, blended or processed into crumbs (about 2/3 cup)
- 2 tablespoons butter, melted
- 1 8-ounce package cream cheese, softened to room temperature
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional pumpkin pie spice (optional)
- Whole pecan halves (optional)
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