Pumpkin Chai Cheesecake Tarts

Preheat oven to 350ºF.

Place gingersnaps and pecans in a food processor and process until finely ground. Add melted butter and process to combine. Divide crumb mixture among 15 tartlet pans and press in the base and sides. Place tartlet pans on two large baking sheets and bake for 10 minutes. Remove from oven and let cool on baking sheets while you prepare the filling.

To make the filling, place cream cheese, sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium high speed for 3–4 minutes until light and fluffy. Add pumpkin puree, sour cream, spices, and salt and beat for 3–4 minutes until smooth. Add eggs, beating well after each addition. Add vanilla and mix until combined.

Divide mixture between prepared tartlet pans. Return baking sheets to oven and bake 15–20 minutes. Remove from oven and let cool for 15 minutes, then refrigerate for at least 1 hour.

Carefully remove tarts from pans and dust with cinnamon to serve.