Pumpkin-Swirl Cheesecake Tart

Pumpkin-Swirl Cheesecake Tart
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 4 ounces block-style 1/3-less-fat cream cheese, softened
  • 1 (9-inch) Pastry Crust
  • 1 large egg white
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 2 large eggs, divided
  • 2/3 cup canned unsweetened pumpkin
  • ¼ teaspoon ground allspice
  • + 8 more ingredients
    • ¼ teaspoon salt
    • ¼ teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¾ cup fat-free sweetened condensed milk, divided
    • 1 tablespoon vanilla extract
    • 4 ounces block-style 1/3-less-fat cream cheese, softened
    • 1 (9-inch) Pastry Crust
    • 1 (8-ounce) block fat-free cream cheese, softened

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 300°.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; be...

View full recipe at My Recipes

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