Pumpkin Cheesecake Tarts

Recipe Ingredients

• 2/3 cup (about 15) crushed gingersnap cookies
• 2 tablespoons butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 cup 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 Chocolate Morsels (optional)

Recipe Directions

• Preheat the oven to 325°F (160°C). Paper-line 12 muffin cups.


• Combine the cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.


• Beat the 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. Drizzle Chocolate morsels over tarts.

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