The Pumpkin-Swirl Cheesecake Tart recipe you’ve shared is a delightful fusion of creamy cheesecake and spiced pumpkin flavors, perfect for festive occasions like Christmas or Thanksgiving. Originating from the November 1998 issue of Cooking Light Magazine, this dessert promises a balance of indulgence and lighter ingredients, making it suitable for those watching their calorie intake without sacrificing taste.
Ingredients:
- 1 package (8 ounces) fat-free cream cheese
- 3/4 package (6 ounces) reduced-fat cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup egg whites (from about 2 large eggs)
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 cup condensed milk, divided
Nutritional Information per Serving (1 tart, serves 12):
- Calories: 133.3
- Total Fat: 7.4g
- Saturated Fat: 2.5g
- Cholesterol: 38.4mg
- Sodium: 320.1mg
- Carbohydrates: 9.8g
- Fiber: 0.7g
- Sugar: 1.9g
- Protein: 6g
Cooking Instructions:
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Prepare the Pastry Crust:
- Start by preparing and baking the Pastry Crust in a 9-inch round removable-bottom tart pan. This step ensures your tart has a crisp and delicious base to support the creamy cheesecake filling and pumpkin swirls.
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Cool the Crust:
- Once baked, allow the crust to cool completely on a wire rack. This step prevents the crust from becoming soggy when adding the filling.
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Preheat the Oven:
- Preheat your oven to 300°F (150°C), ensuring it’s ready for baking the tart.
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Prepare the Cream Cheese Mixture:
- In a medium bowl, combine 1/2 cup condensed milk with both the fat-free and reduced-fat cream cheeses. Beat this mixture at medium speed using a mixer until it becomes smooth and creamy.
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Add Flavorings:
- To the cream cheese mixture, add vanilla extract, salt, 1 whole egg, and the egg white. Continue beating until all ingredients are well combined.
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Prepare the Pumpkin Swirl Mixture:
- In a separate small bowl, combine the remaining 1/4 cup condensed milk with 1 egg, pumpkin puree, ground cinnamon, ground ginger, and ground allspice. Mix these ingredients thoroughly with a whisk until smooth and evenly blended.
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Assemble the Tart:
- Pour the majority of the cream cheese mixture into the prepared crust, spreading it evenly. Reserve about 1/2 cup of this mixture for later use.
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Swirl in the Pumpkin Mixture:
- Next, pour the pumpkin mixture over the cream cheese layer in the tart pan. Use a knife to gently swirl the pumpkin mixture into the cream cheese layer, creating a beautiful marbled effect.
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Bake the Tart:
- Place the tart in the preheated oven and bake at 300°F (150°C) for approximately 50 minutes. The tart is done when the center is almost set but still slightly jiggly.
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Cooling Process:
- Turn off the oven and allow the tart to cool inside the closed oven for about 45 minutes. This gradual cooling helps prevent cracks from forming on the surface of the tart.
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Final Cooling and Chilling:
- After removing from the oven, transfer the tart to a wire rack to cool completely. Once cooled to room temperature, cover the tart and chill it in the refrigerator. Chilling allows the flavors to meld and the texture to firm up, enhancing the overall taste experience.
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Serving:
- When ready to serve, carefully remove the tart from the pan, slice into portions, and enjoy the creamy, pumpkin-spiced goodness!
This Pumpkin-Swirl Cheesecake Tart not only satisfies dessert cravings but also adds a festive touch to any holiday spread. Its creamy texture, complemented by the warmth of spices and the earthiness of pumpkin, makes it a standout dish for celebrations or even a cozy weeknight treat. Plus, with its lighter ingredients, it’s a guilt-free indulgence that everyone can enjoy.
