The Bent Fork Pumpkin Cheesecake Tarts feature a crushed gingersnap base with a delicious cream cheese and spice filling.

Pumpkin Cheesecake Tarts feature a crushed gingersnap base with a delicious cream cheese and spice filling. These can be topped with sour cream and semi-sweet morsels and will make a big impression on your buffet table.

Ingredients

• 2/3 cup (about 15) crushed gingersnap cookies
• 2 tablespoons butter or margarine, melted
• 1 pkg. (8 oz.) 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 drops

Directions

PREHEAT oven to 325° F. 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 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.