Pumpkin cheesecake tarts with gingersnap crust

8 servings

Ingredients

Quantity Ingredient
=== CRUST ===
4 cups Finely-crushed gingersnaps
1 Stick Unsalted butter; melted
=== FILLING ===
1 tablespoon Grated fresh ginger
1 pounds Cream cheese; softened
½ cup Packed light brown sugar
½ teaspoon Ground cinnamon
1 pinch Grated nutmeg
1 pinch Ground allspice
1 pinch Ground cloves
¼ teaspoon Salt
¾ cup Fresh or canned pumpkin puree
2 larges Eggs

Directions

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of eight 4½-inch tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well combined then beat in the ginger juice and the pumpkin puree. Add the eggs one at a time beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving. This recipe yields 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6294 broadcast 10-30 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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