Pumpkin-swirl Cheesecake Tart

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

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
• 2/3 cup canned unsweetened pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice

Recipe

• 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 ; 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.