Pumpkin Cheesecake Tarts with Gingersnap Crust
c.1996, M.S. Milliken & S. Feniger, all rights reserved
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- Recipe categories: Vegetables, Pumpkin, Eggs, Cheese, Cream Cheese, Sugar,
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By sweetdoodles
prineville, OR
on December 20, 2011
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WOW!! I made this into just 1 large cheesecake instead of tarts it was so good I shared a piece with a friend they drove to my house asking for more I was all that baby was gone hours ago we had it with Thanksgiving dinner,and is a regular hit now!!Best Ever!!
By cmcmillen
on November 26, 2010
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I made this using 1 large dish rather than 8 small ones as the recipe calls for it took almost twice the time to cook before the center was firm to the touch. I was really worried that it was going to be under/over cooked but it came out perfect. I used Tofutti (soy cream cheese & you could not tell the difference. I took it to a friend’s house for Thanksgiving & everyone loved it & wanted the recipe. This recipe is a much healthier version of cheesecake than the typical cheesecake recipes that call for 1 1/2-2 lbs of cream cheese and 5-6 eggs. I would definitely recommend this recipe it's light, delicious and very easy to make, you won't be disappointed.