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Pumpkin Cheesecake Tarts Recipe

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This recipe for Pumpkin Cheesecake Tarts, by , is from The Rauer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Farris

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup (about 15) crushed gingersnap cookies
2 tbsp. butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 cup 100% pure pumpkin
1/2 cup granulated sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
2 large eggs
2 tbsp. sour cream (optional)
2 tbsp. Nestle Toll House semi-sweet chocolate morsels (optional)

Directions:
Directions:
1. Preheat oven to 325. Paper line 12 muffin cups.
2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
3. 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.
4. Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, 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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
I used real butter rather than margarine for this recipe. I added sour cream and chocolate to half of the tarts and left the other half plain. However, the tarts with the sour cream were by far the best! The sour cream helps balance the sweetness. This recipe is perfect around fall and winter holidays.

 

 

 

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