This Pumpkin Cream Cheese Tart with Salted Caramel Sauce has all the flavors of autumn in one tasty dessert: Caramel, ginger, cinnamon, and of course, pumpkin. This makes a nice substitution for pumpkin pie, or an addition to your Thanksgiving dessert table.
I know, it’s barely October, and since practically the middle of September, people have been going bonkers for pumpkin anything. I don’t quite get it, but yet, here I am with my contribution to the onslaught of pumpkin desserts.A delicious Pumpkin Cream Cheese Tart with Salted Caramel Sauce.
A cross between a cheesecake and a pumpkin pie, it’s spicy-warm and creamy-delicious.
And the salted caramel sauce? It puts this dessert over the top. SO much better than a dollop of whipped cream. And you know how much I love whipped cream, especially the homemade stuff.
But, y’know, since it’s October and all, I figured I should jump on the pumpkin bandwagon. Finally.
And what better way than with a delicious tart? I do have to admit, I don’t think my cream cheese was as thawed as it should’ve been, since there are a few lumpy/white-ish bits throughout the tart.
But I don’t mind. Taste-wise, it’s perfect. I love the gingersnap crust. Even more than I love a graham cracker crust.
I almost want to find a reason to make something else with gingersnaps now. Gingersnaps and more salted caramel. Yum.
For the Crust:
- 1 1/2 C gingersnaps (approximately 30 cookies)
- 3 Tbsp. unsalted butter, melted
- 1/4 tsp. cinnamon
For the Tart Filling:
- 16 oz. (2 blocks) cream cheese, softened
- 1/3 C white sugar
- 1/3 C brown sugar
- 1 Tbsp. flour
- 1 tsp. vanilla
- 1 C pumpkin puree (NOT pumpkin pie filling)
- 1 tsp. pumpkin pie spice
- 1 large egg
- 2-3 Tbsp. Salted Caramel Sauce
- Preheat the oven to 375 degrees F.
- Pulse the gingersnaps in a food processor until they're fine crumbs. Mix them together with the cinnamon and the melted butter. Press them into the bottom and sides of a 10-inch tart pan with a removable bottom. Bake 7-8 minutes, then set aside to cool slightly.
- In the bowl of a stand mixer, mix together the cream cheese, sugars, flour, vanilla, pumpkin, and pumpkin pie spice until smooth. Add in the egg, mixing until just combined.
- Spread the filling in the crust, and bake 25-30 minutes, or until set. Cool for 10 minutes, then remove the tart from the pan. Cool in the refrigerator for 1 hour.
- Place the salted caramel sauce in a small zip-lock bag. Snip one corner from the bag, then drizzle over top of the tart before serving.
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