Pumpkin Cheesecake Tarts

I've had this recipe for quite a few years & decided it was finally time to give them a try.

What can I say? They are yummy, simple to make, and a perfect Fall or Thanksgiving treat.

Pumpkin Cheesecake Tarts

2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter, melted
1 package (8 ounce) cream cheese, softened
1 cup 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 (I did not use)
2 tablespoons semisweet chocolate chips

Preheat oven to 325 degrees. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in a small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in a small mixer bowl until blended. Add eggs; beat well. Pour (or spoon) into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes (25 was perfect for me). Cool in pan on wire rack. Remove tarts from pan; refrigerate. (After refrigeration, I removed paper liners.) Garnish each with a little sour cream if you wish.

Place chocolate chips in a small, heavy duty plastic bag. Microwave on high power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag, squeeze to drizzle over tarts.

Makes 12 servings.

I hope you enjoy!

Linking to:

Potpourri Party #12 at 2805
Inspiration Friday at At the Picket Fence