Pumpkin Cheesecake Tarts with Gingersnap Crust
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- Recipe categories: Vegetables, Pumpkin, Fruit, Dairy, Cheese, Cream Cheese,
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Average Rating:
Total Reviews: 5
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By dawndgentry
atlanta, GA
on November 01, 2008
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This was fantastic. The perfect autumn dessert. For best flavor, make sure to let sit out at least 20 minutes before eating. I served with hazlenut coffee and baileys irish cream. A must try!!
By lillian818_927901
Colts Neck, NJ
on April 29, 2007
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I made one large cake in a springform pan for Thanksgiving. It was a hit!
By debbiewelsh_4608771
Santa Rosa, CA
on January 02, 2006
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Very good and spicey, the crust was perfect. I'll make it again it's now a favorite in our family. I made one big one too and it worked perfect.
By lfrappia_1673768
lake forest, CA
on April 24, 2005
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INSTEAD OF TARTS, JUST MADE IT ALL IN A SPRINGFORM PAN. THE GINGERSNAP CRUST IS PERFECT MATCH FOR THE SPICY PUMPKIN CHEESECAKE. WE MAKE THIS FOR ALL HOLIDAY POT LUCKS.
By shelby_1291329
league city, TX
on October 22, 2004
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These tarts are awesome moist and crumbly and its like they melt in your mouth! TWO VERY INTHUSIASTIC THUMBS UP!!!!!!!!!