cream cheese tarts: revisited

i posted pictures of these before but forgot to share the recipe. i made adjustments to the crust and topping (gingersnap cookies) for a more fall feel, but the basic recipe is the same.

3 (8 oz.) packages cream cheese
1 c. sugar
4 eggs
1 1/2 T. lemon juice
2 t. vanilla
cookie wafers (nillas, oreos, this time i used a gingersnap - gluten free for a co-worker)
(could garnish with cherries or fruit if made with a nilla wafer or something like that)

beat all but wafers and chosen garnish until well-blended. line cupcake pans with foil-lined cupcake papers. place a wafer in bottom of each. fill with cream cheese mixture 2/3 full. bake in 350° oven for 20 minutes; cool. garnish with crushed leftover cookies or fruit filling. makes 30 cakes.

pumpkin cheesecake with praline sauce

so, another idea for thanksgiving dessert is another favorite, pumpkin cheesecake. it always goes over very well and is a great alternative to a traditional pie.

crust:
1 T. butter, softened
1 1/4 c. finely chopped pecans
1/4 c. fine dry bread crumbs
2 T. sugar
2 T. butter, melted

filling:
4 (8oz.) packages cream cheese, softened
1 c. firmly packed brown sugar
2/3 c. sugar
5 eggs
1/4 c. flour
2 t. pumpkin pie spice
1 (16oz.) can pumpkin

sauce:
1/2 c. brown sugar
1/4 c. water
1/4 c. butter
1 egg, beaten
1/4 c. chopped pecans (optional for non-nut lovers)
1/2 t. vanilla

heat oven to 350 degrees. butter 9" springform pan using 1 T. butter. in medium bowl, combine 1 1/4 c. pecans, bread crumbs and 2 T. sugar. drizzle melted butter oer pecan mixture; toss to combine. press into botom and up sides of buttered pan. refrigerate.

in large bowl, beat cream cheese at medium speed until smooth and creamy. gradually beat in 1 c. brown sugar and 2/3 c. sugar until smooth. at low speed, add 5 eggs, 1 at a time. beat just until blended. in small bowl, combine flour, pumpkin pie spice, and pumpkin; mix well. gradually add to cream cheese mixute; beat until smooth. pour into crust-lined pan.

bake at 350° for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. turn oven off; let cake stand in oven 30 minutes with door open at least 4 inches. remove from oven. run sharp knife around sides of pan. cool to room temp. on wire rack. cover and refrigerate overnight or at least 6 hours.

in small saucepan over medium heat, combine 1/2 c. brown sugar, water and 1/4 c. brown sugar, water and 1/4 c. butter. bring to a boil; boil 2 minutes. gradually blend small amount of hot syrup into beaten egg. return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. remove from heat; stir in 1/4 c. pecans and vanilla. remove sides of pan from cheesecake. serve sauce slightly warm over wedges of cheesecake. store in refrigerator.

oreo mini cheesecakes

i'm posting pictures now and will post the recipes when i have time, later this week.