Gingersnap tart cups, pumpkin cheesecake filling topped off with cream cheese frosting!!
A little bit of goodness in the midst of so much destruction left by Hurricane Sandy.
I can testify they are as fabulous a melding of every favorite fall flavor as they sound (a guaranteed pick-me-up) ~ plus I have proof to back it up (if you need it!!!!)
They won a prize at our HOA's Harvest Party! :-)
If you are inspired to make your own:
Use a gingersnap cookie recipe for the tart cups. After mixing the dough, roll it into small balls, place balls into mini tart pans then use this tool (mini tart shaper) to formed it into cups. Bake 5-6 minutes at 375 degrees to set the dough. Remove from oven (& use tart shaper again, if desired, to reshape dough.)
Fill cups with any pumpkin cheesecake recipe you like, bake as directed, cool, then top with your favorite cream cheese frosting.
I think I may have just found a new Thanksgiving dessert!!!
p.s. Recipe inspired (then tweaked) by one found on my favorite website, Pinterest!!!!
I can almost taste their gingery goodness. xo
Posted by: Gail | October 31, 2012 at 03:33 PM
Oh man. Those look so good.
Posted by: sweetbay | October 31, 2012 at 06:23 PM
Awesome! They look delicious. Thanks for sharing the recipe. You always amaze me!
Posted by: Dana | October 31, 2012 at 08:40 PM
My goodness Kathleen, don't those look delicious. I may have to try making some (although mine may not look as polished as yours). I like the sounds of cream cheese and gingersnaps. I see in the last post that you have snow already! We have had endless days of rain, but no snow yet. I am dreading winter already!!
Posted by: Jennifer | November 01, 2012 at 08:25 AM
My mouth is watering big time!!! That looks sooo good. Will give it a try.
Posted by: Janet, The Queen of Seaford | November 01, 2012 at 07:46 PM
Yum! Time for lunch (and dessert)!
Posted by: PlantPostings | November 02, 2012 at 11:26 AM
They look delicious. I love the small size.
Posted by: Victoria | November 03, 2012 at 04:59 PM