Thursday, November 27, 2008

Pumpkin Cheesecake Tarts

-Thomalee Abraham from Nestle Classic Recipes

2/3 cup (about 15) crushed ginger snaps
2 T. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 c. canned pumpkin
1/2 c. sugar
1 t. pumpkin pie spice
1 t. vanilla extract
2 large eggs
2 T. sour cream (optional)
2 T. semi-sweet morsels (optional)

Preheat oven to 325 degrees. Paper line 12 muffin cups. Combine cookie crumbs and butter in a small bowl. Press scant tablespoon 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 25-30 minutes.
Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty resealable bag. Microwave on high power for 20 seconds; knead. Microwave at additional 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts. Makes 12 tarts.

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