Once you taste this pumpkin cheesecake tart you may ditch traditional pumpkin pie!
Ok.. I know I know. This pumpkin cheesecake is NOT in a tart dish. Don’t let that stop you from trying it! Here’s the deal. I made this pumpkin cheesecake dessert for my friends to thank them for watching our dogs.
(Side story within a story – we had one person watch ALL SEVEN PUPPIES and another watch the 3 grown dogs. We had a lot of thanking to do.)
And what I did was I copied Grandma’s pistachio dessert recipe but replaced the pistachio with pumpkin cheesecake. Boom. Pumpkin dessert heaven.
But then I was like – I can’t call this pumpkin dessert. That doesn’t fully embrace the deliciousness that is this dessert. So naturally I posted a picture and asked my friends what to call it. My sister in law said “Call it pumpkin cheesecake tart, you could make it in a tart pan and it would be super cute.” And I thought “YES IT WOULD! It would be totally super cute in a tart pan.”
So if you would like image it in a circular tart pan. Perfect. We are all set then.
Round, square, rectangle, obtuse. Whatever shape you decide to make this pumpkin cheesecake tart you won’t be disappointed. The bottom layer is a chewy sugar cookie crust, then a creamy pumpkin cheesecake all topped with homemade whipped cream. It is heaven in a pan. Or tart dish. WHATEVER you want to use, just make this pumpkin dessert!
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