Pumpkin Cheesecake Tarts

• 2/3 cup (about 15) crushed gingersnap cookies
• 2 tablespoons Land O Lakes Butter, melted
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 2 Land O Lakes Eggs
• 2 tablespoons sour cream, if desired
• 2 tablespoons real semi-sweet chocolate chips, if desired

1. Heat oven to 325F.
2. Place paper baking cups into muffin pan cups.
3. Combine cookie crumbs and butter in bowl.
4. Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup.
5. Bake 5 minutes.
6. Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed.
7. Add eggs; beat well.
8. Fill prepared muffin cups 3/4 full.
9. Continue baking 25-30 minutes.
10. Cool completely.
11. Remove tarts from pan.
12. Cover; refrigerate.
13. Garnish with sour cream, if desired.
14. Place chocolate chips in resealable plastic food bag.
15. Microwave 20 seconds; knead bag.
16. Microwave at additional 10-second intervals, kneading until smooth.
17. Cut tiny corner from bag; drizzle chocolate over tarts, if desired.
18. Recipe courtesy of NESTLE USA.

cookies, butter, pumpkin, sugar, cream cheese, pumpkin pie spice, vanilla, eggs, sour cream, semisweet chocolate chips

Taken from www.landolakes.com/recipe/551/pumpkin-cheesecake-tarts (may not work)