PLA Cooks: Marbled Pumpkin-Cheesecake Gingersnap Tartlets

Is there really an explanation I need to give for making these? Did you read the recipe name? Pumpkin. Cheesecake. Gingersnap. Duh. Also, did you know it's October? Ya. It just made sense. These were sooo delicious, and a perfect mix of some of the best of fall flavors. Plus, they were little and precious, and mini things get me every time. These tiny treats would be a perfect addition for your fall get together's and your guests will love the heck out of you for making them. Also, if you make them and there's a party, I better be invited. Don't be rude. 

Here's how you make them: 

Marbled Pumpkin-Cheesecake Gingersnap Tartlets
(Adapted from the Smitten Kitchen cookbook)

Cheesecake batter 
Pumpkin batter 

Make crust  Preheat the oven to 425 degrees. Finely grind the gingersnaps and graham crackers in processor (yielding 1½ cups). Add the melted butter, and process until the cookie-crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of  a mini-tartlet pan, or a 9-inch-diameter tart pan with removable bottom. (You can use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.) Place pan on rimmed baking sheet. 
Make cheesecake batter.  Mix together the ingredients in a small bowl until smooth. Make pumpkin batter  Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream. Assemble tartlets.  Pour the pumpkin batter into  gingersnap-graham crust. Dollop the cheesecake batter over pumpkin batter, marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. 
Bake for 5 minutes if making tartlets or 10 minutes if using a tart pan, then reduce temperature to 350 degrees and bake for another 20 minutes if using a tartlet pan or 30 to 40 minutes if using a tart pan, or until a knife or toothpick inserted into the center comes out clean. Cool the tartlets completely on a rack, or in the fridge, and refrigerate any leftovers. Also, I added homemade whipped cream to mine because it just felt right. YUM. 

Happy Baking!

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