Ingredients for Pumpkin Swirl Cheesecake Tart
- 1 (9-inch) prepared or homemade pastry crust
- Fat Free Sweetened Condensed Milk
- Fat Free Cream Cheese
- Reduced Fat Cream Cheese
- Vanilla Extract
- 1/4 teaspoon salt
- Eggs
- 1 large egg white
- Pumpkin Puree
- Ground Cinnamon
- Ground Ginger
- Ground Allspice
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How to Make Pumpkin Swirl Cheesecake Tart
- Prepare and bake a 9-inch round removable-bottom tart pan according to your favorite pastry crust recipe (or use store-bought). Cool completely on a wire rack.
- Preheat oven to 300°F (150°C).
- In a medium bowl, combine 1/2 cup (120ml) sweetened condensed milk and 8 ounces (227g) cream cheese. Beat at medium speed until smooth.
- Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 large egg, and 1 large egg white. Beat until well combined.
- Spoon 1/2 cup of the cream cheese mixture into a small bowl. This will be used for the swirl.
- To the small bowl with the reserved cream cheese mixture, add 1/4 cup (60ml) sweetened condensed milk, 1 large egg, 1 cup (240g) pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground allspice. Whisk until well combined.
- Pour the remaining cream cheese mixture into the prepared crust.
- Pour the pumpkin mixture over the cream cheese mixture.
- Gently swirl the two mixtures together using a knife or toothpick.
- Bake for 50 minutes at 300°F (150°C).
- Turn off the oven and let the tart cool in the oven with the door slightly ajar for 45 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Cover and chill for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
12g
Carbs
3g
