Pumpkin Cheesecake Tarts Recipe

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Another way to save time is to bake into one large pie and serve one tart, it’s much easier to transport.

Photo by GettyImages/ALLEKO

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25 to 30 min. COOK TIME

12 servings SERVINGS

Ingredients

2/3 cup crushed gingersnap cookies (about 15)
2 tablespoons butter, melted
1 package (8-oz.) cream cheese, softened
1 cup canned 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 semi-sweet chocolate morsels, optional

Directions

Preheat oven to 325°F. Line a 12-muffin pan with paper cups. Combine cookie crumbs and butter in a small bowl. Press a scant tablespoon of crumb mixture onto bottom of each paper cup. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla in a 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 a wire rack.

Remove tarts from pan; refrigerate. If desired, garnish with sour cream just before serving.

If desired, place chocolate morsels in a small, heavy-duty plastic bag. Microwave on HIGH for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut a tiny corner from the bag; squeeze to drizzle over tarts.

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Pumpkin Cheesecake Tarts Recipe

Ingredients

Directions

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