Take out Tuesday, Pumpkin Cheesecake Tartlettes

Are you tired of pumpkin yet? I was officially sick of everything pumpkin but I was assigned desserts for our family Thanksgiving and everyone was expecting pumpkin SOMETHING!  When I hear the word cheesecake my ears perk up…who doesn’t like cheesecake…so when I was browsing recipes I tended to stop and read all the cheesecake ones, so it wasn’t hard to decide to make something along these lines.

I remembered I had a tried and true recipe called Double Layer Pumpkin Pie that I decided could be adapted to make PUMPKIN PIE CHEESECAKE TARTLETS.  I wanted to make a small bite sized dessert instead of a large pie so guests wouldn’t be so overwhelmed with dessert after a big Thanksgiving meal.

I pulverized some Ginger Snaps in the food processor and gently rolled them into the pie crust dough.

I decided to use my pumpkin baking pan, the tartlets would be a little larger than if I used a mini muffin pan which would suit my 2 layer recipe better

I used a large sea shell cookie cutter because it had a scalloped edge like the pan and knew that once baked no one would know it was a sea shell.

After tucking the dough into the pan, I lined each shell with a small square of foil

which I filled with dry rice and beans,

and they were ready for baking.

I fashioned some leaves out of the leftover dough

used a sharp paring knife to mimic the leaf veins

and brushed them with a little beaten egg

I put a layer of the cream cheese mixture in the bottom of the baked and cooled tartlette shells

and topped it with a thick dollop of the pumpkin pie cheesecake filling

I topped the tartlettes with a little reserved cream cheese & cool whip mixture and added a baked pie crust leaf

a sprinkle of ginger snap crumbs and these little tartlettes were ready to go to the party!

I actually made these a day ahead of time and stored them in a tupperware container in the refrigerator until party time the next day.  Easy, do ahead & delicious, a perfect dish!

Here’s the recipe:


Course Dessert
Cuisine American
Servings 12


  • mini muffin pan


  • 4 oz softened cream cheese
  • 1 T milk
  • 1 T sugar
  • 3/4 c thawed Cool Whip
  • 1/2 cup cold mild or 1/2 n1/2
  • 1 4 oz pkgs cheesecake or vanilla instant pudding
  • 8 oz pumpkin
  • 1 tsp pumpkin pie spice
  • ginger snaps crushed into fine crumbs
  • 2 pie crusts


  • Sprinkle the cookie crumbs over the pie crust rounds, reserving some for garnishing. Use a rolling pin to press crumbs into the dough.
  • Cut each pie crust round into 6 large circles that will fit into or onto upturned muffin tins.
  • Line crusts with foil and fill with beans to keep crusts from slumping in on themselves. Bake according to package directions until done.
  • Make leaves out of left over pastry, brush with beaten egg and bake, being careful not to over bake.
  • Beat cream cheese with milk and sugar in a large bowl with wire whisk until smooth.
  • Fold in Cool whip and spread on crust, reserving some for topping.
  • Pour milk into bowl and add pudding mix. Beat with whisk1-2 minutes. [Mixture will be thick]
  • Stir in pumpkin and spices. Mix well and spread over cream cheese layer.
  • Put a dollop of reserved cream cheese mixture on top and sprinkle with cookie crumbs. Add a baked pastry leaf for garnish.
  • Chill 4 hours or until set. Makes 12
Keyword double layer pumpkin pie, mini pumpkin cheesecakes, pumpkin pie cheesecake tartlettes, Thanksgiving

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4 Responses to “Take out Tuesday, Pumpkin Cheesecake Tartlettes”
  1. Mary says:

    These look beautiful and delicious! Love your pumpkin baking pan and turkey glass 🙂

  2. These look fantastic! 🙂

  3. Carole says:

    Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

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