Email to Buny      

Pumpkin Cream Cheese Tart

Source of Recipe

internet


List of Ingredients

CRUST:
1/3 cup rolled oats
20 gingersnap cookies, crushed (1 cup)
3 tablespoons butter, melted
1/4 teaspoon cinnamon

FILLING:
16 ounces lowfat cream cheese
1/2 teaspoon vanilla
1/3 cup sugar
1 tablespoon flour
1 egg
2 tablespoons skim milk

PUMPKIN FILLING:
1 cup canned puree pumpkin
1/3 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup skim milk

CARAMEL SAUCE:
1/2 cup firmly packed brown sugar
1/4 cup corn syrup
2 tablespoons water
1 tablespoon butter
1/4 teaspoon vanilla


Recipe

Heat oven to 375ºF. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside.

In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbleize them. Bake at 375ºF for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator.