Pumpkin Pie Is Not Your Only Option

    This recipe, which makes a great alternative to the typical Thanksgiving dessert, makes 12 tarts. Try it with a well-chilled Blanc de Blancs sparkling wine.

PUMPKIN CHEESECAKE TARTS

Ingredients

* 2/3 cup gingersnap cookies, crushed

* 2 tablespoons butter, melted

* 8-oz. package cream cheese, softened

* 1 cup Libby’s 100% pure pumpkin

* 1/2 cup granulated sugar

* 1 teaspoon pumpkin pie spice

* 1 teaspoon vanilla extract

* 2 large eggs

* 2 tablespoons sour cream

* 2 tablespoons Nestle Toll House semi-sweet chocolate morsels

Preparation

     1. Preheat oven to 325 degrees. Line 12-muffin pan with paper cups.

     2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.

     3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs and beat well. Pour into muffin cups, filling 3/4 full.

     4. Bake 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan and refrigerate. Garnish with sour cream.

     5. Place morsels in small, heavy-duty plastic bag. Microwave on high for 20 seconds, then knead. Microwave at additional 10-second intervals, kneading until smooth.

     6. Cut tiny corner from bag, and squeeze to drizzle chocolate over tarts.

Posted in Food and Wine Pairings/Recipes
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