50+ Friends Club Cookbook -- Pies and Pastries -- Pumpkin Cheesecake Tarts

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Pumpkin Cheesecake Tarts

From the Kitchen of: Sylvia

2/3	C	Finely crushed gingersnap cookies (about 12 cookies)
2	tbsp	Butter or margarine, melted
1	pkg (8 ounces)	Cream cheese, softened
1	C	LIBBY'S solid pack pumpkin
1/2	C	Granulated sugar
1	tsp	Pumpkin pie spice
1	tsp	Vanilla extract
2		Eggs
2	tbsp	Sour cream (optional)
2	tbsp	NESTLÉ TOLL HOUSE semi-sweet chocolate morsels (optional)

Combine crushed gingersnap cookies and butter in small bowl. Press scant tablespoon cookie mixture onto bottom of each of 12 paper-lined muffin cups. Bake in preheated 325°F. oven for 5 minutes.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full. Bake at 325°F. for 25 to 30 minutes or until set. Cool in pan on wire rack. Remove tarts from pan; chill.
Garnish with sour cream. Place morsels in small heavy-duty plastic bag. Microwave on high (100%) power for 20 seconds; knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle chocolate over tarts.
Yield: 1 dozen tarts.
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