Recipe for Pumpkin Cheesecake Tarts from the Desserts section.
Pumpkin Cheesecake TartsYield: 12 servings 2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBY'S? 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTL? TOLL HOUSE? Semi-Sweet Chocolate Morsels, (optional) Heat oven to 325 degrees F. Paper-line 12 muffin cups. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full. Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
We hope you enjoy your freshly made Pumpkin Cheesecake Tarts. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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