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Pumpkin Cheese Tart
Pumpkin Cheese Tart
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Easy-to-make pumpkin pie with stunning presentation.
Ingredients:
  • 1/3 cup quick-cooking oats, ground, if desired*
  • 1 cup gingersnap cookie crumbs (about 20 cookies)
  • 3 tablespoons butter or margarine, melted
  • 1/4 teaspoon ground cinnamon
  • 2 containers (8 oz each) reduced-fat cream cheese
  • 1/3 cup granulated sugar
  • 2 tablespoons fat-free (skim) milk
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup packed brown sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup fat-free (skim) milk
  • 1/4 cup corn syrup
  • 2 tablespoons water
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon vanilla
Instructions:
  • - Preheat the oven to 375°F. - Lightly coat a 10-inch tart pan with removable bottom with cooking spray. - Combine the ingredients for the crust in a small bowl. - Press the mixture into the bottom and up the sides of the pan. - Bake for 6 to 8 minutes until set, then set it aside.
  • In a large bowl, use an electric mixer on medium speed to blend the cream cheese filling ingredients until smooth and creamy. Set aside 2/3 cup of the filling.
  • Combine pumpkin filling ingredients in a small bowl. Fold mixture into the remaining cream cheese filling until smooth. Spread into crust. Place dollops of reserved cream cheese filling over the pumpkin filling. Use a knife to create a swirled marble effect. Bake for 25 to 30 minutes until set. Allow to cool for 10 minutes, then remove the side of the pan. Serve warm or chill for 1 hour before serving.
  • Heat caramel sauce ingredients in a 1-quart saucepan over medium heat until they reach a boil, stirring constantly. Let it boil for 1 minute, then remove from heat. Serve warm over the tart and store any leftovers in the refrigerator, covered.

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