PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST
Steps:
- 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 8 (4 1/2-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. 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.
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lpseach0
[email protected]These tarts are the perfect fall dessert. They're easy to make and they're always a hit with my family and friends.
Rebeca Tapia
[email protected]I'm not a baker, but I was able to make these tarts with no problem. They turned out great!
Sameer Sandhu
[email protected]These tarts were a bit tricky to make, but they were worth the effort. They were absolutely delicious.
Samir Bhujel
[email protected]I made these tarts for a bake sale and they sold out in no time. Everyone loved them!
Davida Koopman
[email protected]These tarts were a bit too sweet for my taste, but my friends and family loved them.
Hamjad Hamjad
[email protected]The pumpkin cheesecake filling was a bit too runny for my taste, but the gingersnap crust was delicious.
Makayla Whitfield
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
rochelle
[email protected]These tarts were easy to make and turned out beautifully. The pumpkin cheesecake filling was smooth and creamy, and the gingersnap crust was perfectly crispy.
Prince Vic muzik
[email protected]I'm not a huge fan of pumpkin pie, but I loved these tarts. The gingersnap crust added a nice touch of spice.
Mh Nabi Rahimi
[email protected]The pumpkin cheesecake filling was a bit too sweet for my taste, but the gingersnap crust was delicious.
Talha Warraich
[email protected]I made these tarts for a potluck and they were gone in minutes! Everyone loved them.
Bruce Pauloosie
[email protected]These pumpkin cheesecake tarts were a hit at my Thanksgiving dinner! The gingersnap crust was the perfect complement to the creamy pumpkin cheesecake filling. I highly recommend this recipe.