Crushed gingersnaps are the base for thesedelicate pumpkin and cream cheese cups. Topped with sour creamand drizzled with melted semisweet chocolate, these will makea big impression on your buffet table.
Recipe: Pumpkin CheesecakeTarts
2/3 cup (about 15) crushed gingersnapcookies
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 NESTL ® TOLL HOUSE® Semi-Sweet ChocolateMorsels, (optional)
Makes 12 servings.
Estimated Times: Preparation – 25 min |Cooking – 25 min |
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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