Monday, November 3, 2014

Miniature Pumpkin Cheesecake - the flavors of Fall

Pumpkin Cheesecake
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
2 eggs
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.


Angela McRae said...

Mmm ... Pumpkin Cheesecake ... count me in! And I love the pretty embellishments you added. Tasty AND lovely!

Marilyn said...

What a perfect tea treat for Autumn. They sound totally yummy, especially with ginger cookies.