Pumpkin Cheesecake Tarts I
2/3 cup crushed gingersnap cookies - about 15
2 tablespoons butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup pure pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream, optional
2 tablespoons semisweet chocolate morsels; optional
Preheat oven to 350ºF (175ºC). Paper-line 12 muffin cups.
Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 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 for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in 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.