Creamy Pumpkin Tart

• FOR THE CRUST:
• 24 whole Ginger Snap Cookies
• 2 Tablespoons Granulated Sugar
• 1/3 cups Butter, Melted
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese
• 1/2 cups Granulated Sugar
• 1/2 cups Sour Cream, Regular Or Light
• 1 can (15 Oz. Size) Pumpkin
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Pure Vanilla Extract
• 1 cup Cool Whip

1. Preheat the oven to 325u0b0F.
2. For the crust, place the cookies in a large zip lock bag and finely crush them with a rolling pin. You can also use a food processor for this step. Next, pour the crumbs into a medium bowl. Add the sugar and stir to combine. Then stir in the melted butter, coating the crumb mixture well.
3. Press the crust into a 10-inch springform pan. Bake for 9 minutes. Remove from the oven and cool completely.
4. For the filling, in a large bowl, cream the cream cheese and sugar together. Then blend in the sour cream, canned pumpkin, pumpkin pie spice, and vanilla. Gently fold in the Cool Whip. Pour the pumpkin filling over the cooled crust. Refrigerate covered overnight. Run a butter knife around the inside of the springform pan to loosen the filling before removing the tart from the pan.
5. Enjoy!

ginger, sugar, butter, filling, weight cream cheese, sugar, sour cream, pumpkin, pie spice, vanilla

Taken from tastykitchen.com/recipes/desserts/creamy-pumpkin-tart/ (may not work)