1 c. crushed gingersnap cookies (approx. 20)
3 Tbsp. butter, melted
8 oz. cream cheese, softened
1 c. pure pumpkin
1/2 c. sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
Preheat oven to 325 degrees. Line 32 miniature muffin cups with paper cups.
Combine cookie crumbs and butter in small bowl. Press small amount onto bottom of each paper cup. Bake 3 minutes.
Beat cream cheese, pumpkin, sugar, spice, and vanilla in mixing bowl until blended. Add eggs; beat well. Carefully spoon into paper cups. Bake 20 minutes until set. Cool on wire rack. Remove tarts from pan; refrigerate.
If desired, garnish with a small dollop of whipped cream and a dusting of zested chocolate or finely chopped pecans.
These look so good. I had pumpkin cheesecake at Bob Evans the other day and it was very tastey.
I can just smell the aromas of your delicious fall menu!!!!
These looks so yummy!
I've been wanting to try pumpkin cheesecake and yours look perfect. Thanks for the recipe.
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