Pumpkin Cheese Tart Recipe

The best delicious Pumpkin Cheese Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheese Tart recipe today!

Hello my friends, this Pumpkin Cheese Tart recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheese Tart is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheese Tart.

What Makes This Pumpkin Cheese Tart Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheese Tart.

Ready to make this Pumpkin Cheese Tart Recipe? Let’s do it!

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Ingredients & Directions


-CRUST-
1/3 c Rolled oats
1 c Crushed gingersnaps (20)
3 tb Margarine or butter melted
1/4 ts Cinnamon

CREAM CHEESE FILLING
2 pk 8 oz ea lofat cream cheese
1/2 ts Vanilla
1/3 c Sugar
1 tb Flour
1 Egg
2 tb Skim milk

PUMPKIN FILLING
1 c Canned pumpkin
1/3 c Firmly packed brown sugar
1/2 ts Pumpkin pie spice
1/4 c Skim milk

CARAMEL SAUCE
1/2 c Firmly packed brown sugar
1/4 c Corn syrup
2 tb Water
1 tb Margarine or butter
1/4 ts Vanilla

1. Heat oven to 375F. 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.

2. 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.

3. 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 marbelize them. Bake at 375F for 25-30 minutes,
or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or
cool completely and refrigerate until serving time.

4. 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.

Makes 10-12 servings.

Per serving: 2 starch, 1/2 fruit, 2 fat.
Calories per serving: 290


Yields
10 Servings

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