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Pumpkin Cheesecake Tarts

Pumpkin Cheesecake TartsCrushed gingersnaps are the base for these delicate pumpkin and cream cheese cups. Topped with sour cream and drizzled with melted semisweet chocolate, these treats will make a big impression on your buffet table.

Recipe Ingredients:

2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted

For Filling:
1 (8-ounce) package 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)

Cooking Directions:

  1. Preheat oven to 325°F (160°C). Paper-line 12 muffin cups.
  2. For Crust: Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
  3. For Filling: 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.
  4. 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.

Makes 12 tarts.

Recipe and photograph are the property of Nestlé® and, used with permission.