Pumpkin-Swirl Cheesecake Tart

READY IN: 1hr 10mins
Kathy
Recipe by Emily

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

Top Review by QOU4LIFE

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!

Ingredients Nutrition

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.

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