Pumpkin-Swirl Cheesecake Tart

Name: Pumpkin-Swirl Cheesecake Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams block fat-free cream cheese, softened; 1 large egg white; 2 larges eggs, divided; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 0 teaspoons ground ginger; 9 inches Pastry Crust; 158 milliliters canned unsweetened pumpkin; 0 teaspoons salt; 177 milliliters fat-free sweetened condensed milk, divided; 1 Tbsp vanilla extract

This recipe serves 8. If 92 cents per serving falls in your budget, Pumpkin-Swirl Cheesecake Tart might be a super vegetarian recipe to try. One serving contains 184 calories, 10g of protein, and 6g of fat. Head to the store and pick up pastry crust, salt, condensed milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.

Ingredients you will need

Pastry Dough

Crust

Equipment you will use

Wire Rack

Oven

Tart Form

Preheat oven to 30

Equipment you will use

Oven

Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.

Ingredients you will need

Sweetened Condensed Milk

Cream

Equipment you will use

Blender

Bowl

Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese