Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts
33
3 Reviews
Serve individual pumpkin tarts when you need a change of pace from pumpkin pie.
30 min
Prep Time
1:30
Total Time
12 tarts

Ingredients

2/3 cup (about 15)
crushed gingersnap cookies
2 tablespoons
Land O Lakes® Butter, melted
1 cup
canned pumpkin
1/2 cup
sugar
1 (8-ounce) package
cream cheese, softened
1 teaspoon
pumpkin pie spice
1 teaspoon
vanilla
2
large Land O Lakes® Eggs
2 tablespoons
sour cream, if desired
2 tablespoons
real semi-sweet chocolate chips, if desired

Directions

  1. Heat oven to 325°F. Place paper baking cups into muffin pan cups.
  2. Combine cookie crumbs and butter in bowl. Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup. Bake 5 minutes.
  3. Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed. Add eggs; beat well. Fill prepared muffin cups 3/4 full.
  4. Continue baking 25-30 minutes. Cool completely. Remove tarts from pan. Cover; refrigerate. Garnish with sour cream, if desired.
  5. Place chocolate chips in resealable plastic food bag. Microwave 20 seconds; knead bag. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle chocolate over tarts, if desired.
  6. Recipe courtesy of NESTLÉ® USA.

Recipe Tips

Nutrition Facts (1 tart)

Calories
190
Cholesterol
60mg
Carbohydrates
18g
Protein
3g
Fat
12g
Sodium
115mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

My tarts came out very mushy and almost liquid, even after I turned up the heat to 365. Tasty mush though

Rating

Each year I make it I receive raves. Sweet with the tartness from gingersnaps

Rating

Easy to make and very good..the second time I made these I cut back on the butter in the gingersnaps to 1 Tbsp.

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