Pumpkin-Swirl Cheesecake Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (9-inch) pastry crust |
3/4 cup fat-free sweetened condensed milk, divided |
1 (8-ounce) block fat-free cream cheese, softened |
4 ounces block-style 1/3-less-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 |
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. Cool crust completely on a wire rack.
2. Preheat oven to 300°.
3. 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.
4. Pour remaining cream cheese mixture into prepared crust. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife. Bake at 300° for 50 minutes. Turn oven off; cool tart in closed oven 45 minutes. Remove from oven; cool completely on a wire rack. Cover; chill.
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