Live Music from the North Pole!


Servings 12

 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.



2/3 cup (about 15) crushed gingersnap cookies

2 tablespoons butter or margarine, melted

1 package (8 ounces) cream cheese, at room temperature

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 NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels (optional)



1.Preheat oven to 325 degree. Paper-line 12 muffin cups.

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

3.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.

4.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.


Find this recipe and more holiday treats at