Pumpkin-Swirl Cheesecake Tart

"My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine."
photo by Kathy photo by Kathy
photo by Kathy
Ready In:
1hr 10mins
1 tart




  • 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.

Questions & Replies

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  1. 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!
  2. 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.


I am a SAHM of 3 - I really love to cook, but find it challenging between 4-6 in the evening, so I am constantly on the lookout for quick and yummy dishes. My favorite cookbooks are from my local junior league, they are Colorado Cache and Creme de Colorado. I also love the Fanny Farmer cookbook for basic stuff.
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