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Pumpkin Cheesecake Tarts with Gingersnap Crust Serves 8 Crust: 4 cups finely crushed gingersnaps (about 60 cookies) 1/2 cup unsalted butter, melted Filling: 1 pound cream cheese, softened 1/2 cup light brown sugar, firmly packed 1/2 teaspoon cinnamon Pinch of freshly grated nutmeg Pinch of allspice Pinch of ground cloves 1/4 teaspoon salt 1 tablespoon freshly grated ginger or ginger juice 3/4 cup pureed pumpkin, fresh or canned 2 large eggs Preheat the oven to 325 degrees F. To make the crust, in a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. (Add an additional tablespoon of butter if necessary.) Pat into the bottom and slightly up the sides of eight 4 1/2-inch tartlet pans or a 10-inch springform pan. Bake about 7 minutes, or until set. Meanwhile make the filling. In the bowl of an electric mixer, combine the cream cheese, brown sugar, cinnamon, nutmeg, allspice, cloves, and salt. Beat until creamy and well combined, then add the ginger and the pumpkin puree and beat again. Add the eggs, one at a time, beating after each, but being careful not to overbeat and incorporate too much air. Pour the filling into the tart pans and return to the oven. Bake 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill 2 hours or overnight. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
