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!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings, 2 topped crackers each.

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

Directions

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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