My favorite pumpkin spice cheesecake tart with chocolate chips and whipped cream on top. Best of fall flavors together in creamy cheesecake with handful of chocolate chips. You cannot go wrong with this delicious recipes.
I am a huge fan of cheesecakes. And I have always loved cold and creamy cheesecakes with any kind of flavor. So I am surely going to try to cover all the cheesecake flavors possible on my blog. Stay tuned for more:)
What ingredients are needed for pumpkin spice cheesecake tart
- Graham crackers
- cream cheese
- vanilla extract
- chocolate chips
- pumpkin spice
- pumpkin purée
- whipped cream
How to make cheesecake tart
This recipe is a base for classic New York cheesecake, with addition of pumpkin spice and pumpkin purée. Very easy and classic recipe. I always use this base for all my cheesecakes and then, if needed I am adding different flavors or adjust a bit the ratio of sugar, cream cheese or eggs, if needed.
Graham crackers or crumbs
Very good question. The classic version of cheesecake is made with graham base. So when it comes to the decision to buy rather graham crackers or crumbs, I am on the team of crumbs. It’s easy to work with, ready to be used at any time and food processor not needed.
I prefer using good quality cream cheese and the best winner in my kitchen is Kraft Philadelphia cream cheese. If you prefer light version of cream cheese, go for it. The taste will be slightly less creamy, but will work as well.
I used for this recipe milk chocolate chips, but you may use dark chocolate, peanut butter chips or you can completely omit the chocolate chips. I find that pumpkin spice and purée goes so well with chocolate.
Pumpkin purée & pumpkin spice
Use a good quality pumpkin purée. I prefer brand E.D. Smith. They have the best tasting pumpkin purée. Pumpkin spice makes a huge different, if you use a good quality one too.
Ingredients must be at room temperature
Make sure your cream cheese, eggs, butter are at room temperature. It is crucial especially for cream cheese, to be soft, before beating. This will assure you to have creamy cheesecake with no lumps.
The only ingredient you do not keep in room temperature is whipped cream. This on the other hand has to be very cold. Do not whip the cream without prior chilling the whipped cream. I suggest also refrigerate for 20 minutes the bowl and whisk before whipping the cream.
How big the tart pan should be for pumpkin spice cheesecake tart
In this recipe I am using tart pan of 12″, which is more shallow and the baking time is shorter than usual baking of cheesecake in traditional 8″ or 9″ removable side springform.
You can store the pumpkin spice cheesecake tart in airtight container for up to 5 days in the refrigerator. Or freeze it in airtight container up to 3 months. To defrost the cheesecake, let it defrost in the refrigerator overnight.
More cheesecake recipes
- KEY LIME CHEESECAKE TART
- MINI BANANA CHEESECAKE CUPS
- NUTELLA SWIRL CHEESECAKE NO BAKE
- RUSTIC PRESSED COTTAGE CHEESE CHEESECAKE
- BEST LEMON CHEESECAKE
PUMPKIN SPICE CHEESECAKE TART
- tart pan 12"inch
Graham cracker crust
- 2 cups graham crackers crumbs
- 2 tbsp melted butter
Cream cheese filling
- 3 pkg 250 g of cream cheese
- 1 cup sugar
- 1/2 tsp vanilla extract
- 3 large eggs (beaten)
- 1/2 cup milk chocolate chips
- 1 tsp pumpkin spice
- 1 cup pumpkin purée
- 1 cup whipped cream (for decoration)
- Preheat oven to 350°F / 177 C.
- Combine graham cracker crumbs with melted butter.
- Press on the bottom of 12-inch tart pan and bake in the oven for 3 minutes.
- Beat softened cream cheese with sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Stir in 1 cup pumpkin purée & pumpkin spice. Sprinkle the mixture over with milk chocolate chips.
- Pour the cheesecake filling into the crust and bake 350 F/ 177C for 40 minutes.
- Cool completely, then refrigerate 3 hours or overnight.Garnish with whipped cream and enjoy!
Thank you Priyo!
Loved your pictures!
You are the sweetest Deeksha! Thank you 🙂
This is so delectable. I just made a large batch of pumpkin puree and pumpkin spice. I am going to try your recipe tomorrow. Thank you so much.
So happy to hear you are all set up for this cheesecake tart Rachna:) Let me know how you like it!
This recipe not only looks delicious it sounds SO fun too!! Love the chocolate chips in there and that it will last 5 days in the fridge, too easy!
Thank you Adrianne:) Yes those chocolate chips makes it a flavorful combo with cheesecake:)
Love your recipe for this pumpkin spice cheesecake tart. I have recently made a pumpkin pie spice blend. It is just all right to move forward, making this cheesecake.
You are all set up for this pumpkin spice cheesecake tart 🙂 Let me know how you like it Irina !
I love anything with pumpkin spice flavours, but I have never had it in a cheesecake. This looks amazing.
You must try it, it’s really delicious!
Yumm!! This is the perfect fall dessert – super easy to make and a total crowd pleaser!
Thank you Anjali, it’s one of our favorite dessert in Fall.
This tart is delicious! The only thing I would comment on is I used an 11 1/2” tart pan (Wilton brand) so there was some leftover filling. I ended up making cheesecake tarts using muffin liners with it, which made about 8 of them. (I just had to make more graham crust) I baked these for 16 minutes on 350 degrees Fahrenheit (NOT convection).
Hi Tracy, so happy to hear you loved this pumpkin spice cheesecake tart:) And how creative you were to use the leftover filling for extra mini tarts. More tarts is the better, my mom would say 🙂 Happy baking!