Pumpkin Swirl Cheesecake Tart

By brenie_shydee

Ingredients

• 1 9" pastry crust
• 3/4 c fat free sweetened condensed milk, divided
• 1 - 8 oz fat free cream cheese, softened
• 4 oz (block style) 1/3 less fat free cream cheese, softened
• 1 tbls vanilla
• 1/4 tsp salt
• 2 eggs, divided
• 1 egg white
• 2/3 c canned pumpkin
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp allspice

Preparation

Step 1

Preheat oven 300.

Prepare and bake pastry crust in 9" removable tart pan. Cool crust completely.

Combine 1/2c condensed milk and cream cheese in medium bowl; beat at medium speed until smooth. Add vanilla, salt, 1 egg and egg white, beat until combined. Spoon 1/2 of cream cheese mixture into bowl; add 1/4c condensed milk, 1 egg, pumpkin, cinnamon, ginger and allspice. Stir well with whisk.

Pour remaining cream cheese into prepared crust. Pour pumpkin mixture on top, and swirl with knife.

Bake 50 minutes. Turn oven off, cool tart in closed oven 45 minutes.

Remove, cover and chill.