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 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.

Yield: 8-10

Pumpkin Cream Cheese Tart with Salted Caramel Sauce

Print

Prep Time 25 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

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

Instructions

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
5. 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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