Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

Prep:
25 mins
Cooking:
25 mins
Level:
Intermediate
Yields:
12 servings

Pumpkin Cheesecake Tarts feature a crushed gingersnap base with a delicious cream cheese and spice filling. These can be topped with sour cream and semi-sweet morsels and will make a big impression on your buffet table.

Ingredients

Directions

PREHEAT oven to 325° F. Paper-line 12 muffin cups.

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

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.

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.




Baker's Comments

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories 170
  • Calories from Fat 100

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 6g 29%
  • Cholesterol 60mg 20%
  • Sodium 110mg 5%
  • Carbohydrates 16g 5%
  • Dietary Fiber .5g 4%
  • Sugars 11g
  • Protein 3g
  • Vitamin A 50%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%

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