Pumpkin Cheesecake Tart
(Makes 12 servings)
2/3 cup (about 15) crushed gingersnap cookies
2 tablespons butter or margarine, melted
1 pkg. (8 oz.) 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)
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PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
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COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes.
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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.
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BAKE for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan;refrigerate. Garnish with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave on additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
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