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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Pumpkin-Swirl Cheesecake Tart

Cooking Light NOVEMBER 1998

  • Yield: 8 servings (serving size: 1 wedge)

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

Preparation

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 300°.

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 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.

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 32%
  • Fat: 10.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 11.4g
  • Carbohydrate: 33.5g
  • Fiber: 1.3g
  • Cholesterol: 72mg
  • Iron: 1.2mg
  • Sodium: 427mg
  • Calcium: 182mg
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Pumpkin-Swirl Cheesecake Tart Recipe

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