Menu Enter a recipe name, ingredient, keyword...

PUMPKIN CHEESECAKE TARTS

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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)

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

Pumpkin Risotto Pecan Streusel Pumpkin Cake