Pumpkin Cheesecake Tarts
Crushed 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.
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
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)
- Preheat oven to 325°F (160°C). Paper-line 12 muffin cups.
- 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.
- 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.
- 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 Meals.com, used with permission.