Name: Pumpkin Cheesecake Tarts
Prep time: 25 s
Cook time: 25 s
Total time: 50 s
Yield: 12
Ingredients: 2/3 cup (about 15) crushed gingersnap cookies; 2 tablespoons butter or margarinemelted; 1 package (8 ounces) cream cheeseat room temperature; 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 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)

MAKE IT

Step 1

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

Step 2

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

Step 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.

Step 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.