Pumpkin-Swirl Cheesecake Tart

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

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 tart

Ingredients

• 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

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.