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Pumpkin Cheesecake Tarts

Your holiday guests will love this dessert!  Individual-sized pumpkin cheesecake tarts.  A true holiday treat!


  • 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


  1. 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.
  2. 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
  3. 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

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