Maple Pumpkin Cheesecake Tarts - cooking recipe

Ingredients

1 (8 ounce) package light cream cheese, softened
1 (15 ounce) can pumpkin pie filling
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat whipped cream
3/4 cup maple syrup
36 tart shells (3-inch)
or
1 graham cracker crust (9-inch)
For the adventurous
8 pieces maple bacon, crumbled

Preparation

Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325\u00b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.