Pumpkin Cheese Cake Tarts
Tired of traditional pumpkin pie? (I’m not. I love it!) Or, maybe just looking or a supplementary Thanksgiving dessert? How about trying these amazing pumpkin cheese cake tarts?
This pumpkin cheesecake tart recipe from VeryBestBaking.com/Libbys fits the bill. Start with versatile and easy to use canned pumpkin, with its mellow, sweet flavor which pairs especially well with citrus, spices, chocolates and nuts. Then, add your own simple touch to dress-up your pumpkin desserts.
Simply drizzle a ribbon of melted chocolate over a pumpkin tart. Or spoon a sweet, cinnamon-scented pumpkin mousse into puff pastry shells. Decorate a layer pumpkin torte with fragrant curls of fresh orange rind. Finish off a pumpkin pie with orange-flavored cream topping. These simple additions make your dessert even more perfect for the holiday table.
Pumpkin Cheesecake Tart Recipe:
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup Libby’s 100% 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 Nestle Toll House Semi-Sweet Chocolate Morsels (optional)
PREHEAT oven to 325 degrees F. Line 12-muffin pan with paper cups.
COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 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 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead.
Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
And for more Thanksgiving ideas, make sure to visit Let’s Talk Turkey–Carnival of Recipes!
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