Pumpkin-Swirl Cheesecake Tart - cooking recipe

Ingredients

1 pastry crust, 9 inch (refrigerated or your own recipe)
3/4 cup fat-free sweetened condensed milk, divided
1 (8 ounce) package fat free cream cheese, softened
4 ounces reduced-fat cream cheese, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs, divided
1 large egg white
2/3 cup canned unsweetened pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Preparation

Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
Cool crust completely on a wire rack.
Preheat oven to 300\u00b0.
Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
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.
Pour remaining cream cheese mixture into prepared crust.
Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
Bake at 300\u00b0 for 50 minutes.
Turn oven off; cool tart in closed oven 45 minutes.
Remove from oven; cool completely on a wire rack.
Cover; chill.