Swirled Pumpkin Cream Cheese Tart
Ingredients
Almond Crust
- 1 cup Graham cracker crumbs (20)
- 1/4 cup ground almonds
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
Swirled Filling
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup solid pack pumpkin
- 1 1/2 teaspoons pumpkin pie spice
Instructions
Almond Crust
- Combine crumbs, nuts and granulated sugar in a small bowl.
- Stir in butter until all ingredients are moistened evenly. Press onto bottom and up side of a 9 inch pie plate; chill while making filling.
Swirled Filling
- Beat cream cheese and sugar in a large mixer bowl until smooth.
- Add eggs, one at a time, beating well after each addition.
- Remove 1/2 cup cream cheese batter.
- Stir pumpkin and pumpkin pie spice into remaining cream cheese batter in a bowl; spoon into crust.
- Spoon reserved cream cheese batter over pumpkin batter in crust; swirl with spoon.
- Bake in a preheated 350 degrees F oven for 40 to 50 minutes or until a knife inserted halfway between outside edge and center comes out clean.
- Cool on wire rack; chill until firm.
Attribution
Libby's
