Pumpkin-Swirl Cheesecake Tart

Recipe by Emily
READY IN: 1hr 10mins
SERVES: 12
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement