Email to Cat      

Thanksgiving: Pumpkin Cheesecake Tarts

Source of Recipe


Food Network



List of Ingredients



• -- Gingersnap Crust --
  
• 4 cups finely crushed gingersnaps
  
• 1 stick unsalted butter, melted
  
• .
  
• -- Filling --
  
• 1 Tbsp grated fresh ginger
  
• 1 pound cream cheese, softened
  
• ½ cup packed light brown sugar
  
• ½ tsp ground cinnamon
  
• Pinch of grated nutmeg
  
• Pinch of ground allspice
  
• Pinch of ground cloves
  
• ¼ tsp salt
  
• ¾ cup fresh or canned pumpkin purée
  
• 2 large eggs
  






Instructions



1. Preheat the oven to 325° F. 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 8 (4½-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from the oven.
   
   
2. 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. Beat in the ginger juice and the pumpkin purée. Add the eggs, one at a time, beating after each until blended, but being careful not to overbeat.
   
   
3. 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.
   
   Makes 8 tartlets.