Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Cheesecake Tart or Mini Bites Recipe
    Lost? Site Map

    Pumpkin Cheesecake Tart or Mini Bites

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chicagoland Chef du Jour's Note:

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Preheat oven to 350°F.
    2. 2
      Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
    3. 3
      Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
    8. 8
      TART, bake for 25-30 minutes. Remove from oven and cool.
    9. 9
      MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
    10. 10
      When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
    11. 11
      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!

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on December 23, 2013


      This is a a simple and tasty dessert! The recipe fills a standard 12 cupcake pan perfectly. I lined the cups with foil liners and used a single gingersnap cookie as the crust. I baked them for 25 minutes then cooled and refrigerated them as in the directions. They're the perfect size for dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Cheesecake Tart or Mini Bites

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 163.7
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.5 g
    Cholesterol 44.2 mg
    Sodium 139.3 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 0.5 g
    Sugars 12.4 g
    Protein 2.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites