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    You are in: Home / Recipes / Pumpkin-Swirl Cheesecake Tart Recipe
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    Pumpkin-Swirl Cheesecake Tart

    1/1 Photo of Pumpkin-Swirl Cheesecake Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Emily's Note:

    My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.

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    Ingredients:

    Serves: 12

    Yield:

    tart

    Units: US | Metric

    Directions:

    1. 1
      Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
    2. 2
      Cool crust completely on a wire rack.
    3. 3
      Preheat oven to 300º.
    4. 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. 5
      Add vanilla, salt, 1 egg, and egg white; beat until combined.
    6. 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. 7
      Pour remaining cream cheese mixture into prepared crust.
    8. 8
      Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
    9. 9
      Bake at 300º for 50 minutes.
    10. 10
      Turn oven off; cool tart in closed oven 45 minutes.
    11. 11
      Remove from oven; cool completely on a wire rack.
    12. 12
      Cover; chill.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 25, 2012

      55

      Thank you for posting this, Emily. I made this cheesecake right after Cooking Light published it and, although I'd never made it since until this year, I'd also not forgotten how good it was! I made it in a pre-made graham cracker crust from the grocery store, which was too small, so I cooked the extra separately. That also made it next to impossible to swirl, so it wound up more like cheesecake with a pumpkin pie topping. Either way, it is light and fabulous. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2009

      55

      October 19, 2004: Very nice. It's fall and I wanted something with pumpkin (but not pumpkin pie) and this was perfect. I served this at a meeting last night with french vanilla ice cream and whipped topping. My tart pan is not very deep, and I could not get all the filling to fit -- next time I will use a 10" tart pan. Because the tart is not very deep, I had a hard time swirling the filling. I think it would be easier to get the marble effect by dropping spoonfuls of alternating batters in the tart and then swirling. Thanks! UPDATE 11/26/09: Made this tart for Thanksgiving, and it was lovely. I was going to use a 10" tart pan, but went with a 9" pan and cooked the extra cup of filling in a custard cup. I spooned the filling into the tart pan, alternating mixtures, then lightly swirled the filling with a knife.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin-Swirl Cheesecake Tart

    Serving Size: 1 (63 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 133.3
     
    Calories from Fat 66
    50%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.4 g
    12%
    Cholesterol 38.3 mg
    12%
    Sodium 320.0 mg
    13%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    fat-free sweetened condensed milk

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