Swirled Pumpkin Cream Cheese Tart
1 cup Graham cracker crumbs (20)
1/4 cup ground almonds
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
3/4 cup granulated sugar
1 cup solid pack pumpkin
1 1/2 teaspoons pumpkin pie spice
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 9-inch pie plate; chill while making filling.
Swirled Filling: Beat cream cheese and sugar in 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 bowl; spoon into crust.
Spoon reserved cream cheese batter over pumpkin batter in crust; swirl with spoon.
Bake in a preheated 350 degree F oven for 40 to 50 minutes or until knife inserted halfway between outside edge and center comes out clean.
Cool on wire rack; chill until firm.