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