Pumpkin-Swirl Cheesecake Tart

“My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
  2. Cool crust completely on a wire rack.
  3. Preheat oven to 300º.
  4. Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
  5. Add vanilla, salt, 1 egg, and egg white; beat until combined.
  6. Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
  7. Pour remaining cream cheese mixture into prepared crust.
  8. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
  9. Bake at 300º for 50 minutes.
  10. Turn oven off; cool tart in closed oven 45 minutes.
  11. Remove from oven; cool completely on a wire rack.
  12. Cover; chill.

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