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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LaShawn Lewis
[email protected]I've made these tarts several times now and they're always a hit. They're easy to make and they taste amazing.
Carol and Ian Hart
[email protected]These tarts are so delicious! I love the combination of the pumpkin cheesecake filling and the gingersnap crust.
Usman Raisani
[email protected]I made these tarts for my family and they loved them. The crust was crispy and the filling was smooth and creamy.
MD Eiasin
[email protected]These tarts are the perfect fall dessert. They're creamy, flavorful, and have the perfect amount of spice.
Gulab Alwaziristani
[email protected]I'm not a huge fan of pumpkin pie, but these tarts were surprisingly good. The gingersnap crust was the perfect touch.
mai Ibrahim
[email protected]These tarts are so easy to make and they taste amazing. I love that I can make them ahead of time and they still taste fresh.
INZMAM TAHIR
[email protected]I made these tarts for a party and they were a huge success. Everyone loved them. I'll definitely be making them again.
Mya Borneman
[email protected]These tarts are the perfect size for a small dessert. They're not too heavy and they're just sweet enough. I love them!
Joseph Byrne
[email protected]I've made these tarts several times now and they're always a hit. They're easy to make and they taste amazing. I love them!
Waseem04 Sajad04
[email protected]These tarts are so delicious! I love the combination of the pumpkin cheesecake filling and the gingersnap crust. They're the perfect fall treat.
Xtreme TV
[email protected]I made these tarts for my family and they loved them. The crust was crispy and the filling was smooth and creamy. I will definitely be making these again.
Cassandra Perez
[email protected]These tarts are the perfect fall dessert. They're creamy, flavorful, and have the perfect amount of spice. I love serving them with a dollop of whipped cream.
Arbind Paswan
[email protected]I'm not a huge fan of pumpkin pie, but these tarts were surprisingly good. The gingersnap crust was the perfect touch. I'll definitely be making these again.
Ajuwon Bukky
[email protected]These tarts are so easy to make and they taste amazing! I love that I can make them ahead of time and they still taste fresh. I've made them several times now and they're always a hit.
Samanta Oishe
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them. The pumpkin cheesecake filling was perfectly spiced and the gingersnap crust was delicious.
Randy Salisbury
[email protected]These pumpkin cheesecake tarts were a huge hit at my Thanksgiving dinner! The gingersnap crust was the perfect complement to the creamy pumpkin cheesecake filling. I will definitely be making these again next year.