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Spiced Pumpkin "Cheesecakes" with Chocolate
Holiday desserts don't have to be fancy. When you have a casual get-together this season these bite sized cheesecake desserts on a cracker crust are the best choice!
Ingredient list
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¼ cup butter, softened
- ½ cup canned pumpkin
- ½ cup powdered sugar
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 1 tsp. lemon juice
- 48 RITZ Crackers
- ¼ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
Nutrition factsNutrition information
Recipe Tips
Beat cream cheese and butter in large bowl with mixer until blended. Add pumpkin, sugar, spices and lemon juice; mix well. Spoon into pastry bag fitted with large round tip.
Place crackers in single layer on parchment-covered rimmed baking sheet. Pipe about 1 heaping tsp. cream cheese mixture onto each cracker. Refrigerate 15 min.
Microwave semi-sweet chocolate chips in small microwaveable bowl on HIGH 30 sec.; stir until completely melted. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle melted chocolate over cream cheese mixture. Repeat with melted white chocolate chips using separate plastic bag. Refrigerate 10 min. or until chocolate drizzles are firm.
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