Pumpkin-Swirl Cheesecake Tart |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine. Ingredients:
1 pastry crust, 9 inch (refrigerated or your own recipe) |
3/4 cup fat-free sweetened condensed milk, divided |
1 (8 ounce) package fat free cream cheese, softened |
4 ounces reduced-fat cream cheese, softened |
1 tablespoon vanilla extract |
1/4 teaspoon salt |
2 large eggs, divided |
1 large egg white |
2/3 cup canned unsweetened pumpkin puree |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
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.
|
|