| Share |  |
 | |||
< Back to Kitchen Keeper Recipes
Pumpkin Cheesecake Tarts
Your holiday guests will love this dessert! Individual-sized pumpkin cheesecake tarts. A true holiday treat!
Ingredients:
- 2/3 (about 15) crushed gingersnap cookies
- 2 Tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup 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 chocolate syrup
Yields 12 servings
Directions:
- Preheat oven to 325 degrees. Paper-line 12 muffin cups. Combine cookie crumbs and butter in small bowl. Press scant tablespoon of mixture onto bottom of each prepared muffin cup. 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 and chocolate syrup.
-----Very Best Baking.com
Copyright © 2008-2015 DeeDee MacDonald
Post Your Comment...
|
|
||||||||||||
