PUMPKIN CHEESECAKE TARTS

PUMPKIN CHEESECAKE TARTS
PUMPKIN CHEESECAKE TARTS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup (about 15) crushed gingersnap cookies

  • 2

    tablespoons butter or margarine, melted

  • 1

    pkg. (8 oz.) 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 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, (optional)

Directions

PREHEAT oven to 325° 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 small, 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.

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