Pumpkin Cheesecake Tarts Recipe
Ingredients:
- 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 NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Morsels, (optional)
Directions:
- 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.