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Pumpkin Cheesecake Tarts recipe

Pumpkin Cheesecake Tarts.

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)

  • Preheat oven to 325°F (160°C).Paper-line 12 muffin cups.
  • Combine cookie crumbs and butter in smallbowl. Press scant tablespoon onto bottom of each of preparedmuffin cups. Bake for 5 minutes.
  • Beat cream cheese, pumpkin, sugar, pumpkinpie 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 panon wire rack. Remove tarts from pan; refrigerate. Garnish withsour cream. Place morsels in small, heavy-duty plastic bag. Microwaveon HIGH (100%) power for 20 seconds; knead. Microwave at additional10-second intervals, kneading until smooth. Cut tiny corner frombag; squeeze to drizzle over tarts.

    Makes 12 servings.

    Estimated Times: Preparation – 25 min |Cooking – 25 min |

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

    Pumpkin Cheesecake Tarts

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