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Pumpkin Cheesecake Tarts

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Recipe Ingredients

2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces 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 (optional)
2 tablespoons NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Morsels, (optional)

Cooking Procedures

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

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

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts. 
 
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Excerpt from the wayback cook-book collection:

y meal. We, who have the best of everything, ought to do equally well, if not better. Of a great number of recipes for vegetable soups which I have at my command, I will select some typical ones, leaving it to you to vary and improve on them. Vegetable soups. For you understand that it is not my intention to write for you a regular cook-book. After you become familiar with the spirit of the art of cookery, you will continue after the beginning you have made to teach yourself far bett

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