PUMPKIN-SWIRL CHEESECAKE TART
My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.
Provided by Emily
Categories Cheesecake
Time 1h10m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
- Cool crust completely on a wire rack.
- Preheat oven to 300º.
- Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
- Add vanilla, salt, 1 egg, and egg white; beat until combined.
- 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.
- Pour remaining cream cheese mixture into prepared crust.
- Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
- Bake at 300º for 50 minutes.
- Turn oven off; cool tart in closed oven 45 minutes.
- Remove from oven; cool completely on a wire rack.
- Cover; chill.
Nutrition Facts : Calories 133.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 38.4, Sodium 320.1, Carbohydrate 9.8, Fiber 0.7, Sugar 1.9, Protein 6
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