pumpkin cheesecake tarts

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 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)

Heat oven to 325 degrees 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 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.

Enjoy this Pumpkin Cheesecake Recipe from Best-Cheesecake-Recipes.com