Pumpkin Cheese Tart

* Exported from MasterCook *

Pumpkin Cheese Tart

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1/3 C Rolled oats
1 C Crushed gingersnaps (20)
3 T Margarine or butter melted
1/4 T Cinnamon
-----CREAM CHEESE FILLING-----
2 Pk 8 oz ea lofat cream cheese
1/2 T Vanilla
1/3 C Sugar
1 T Flour
1 Egg
2 T Skim milk
-----PUMPKIN FILLING-----
1 C Canned pumpkin
1/3 C Firmly packed brown sugar
1/2 T Pumpkin pie spice
1/4 C Skim milk
-----CARAMEL SAUCE-----
1/2 C Firmly packed brown sugar
1/4 C Corn syrup
2 T Water
1 T Margarine or butter
1/4 T 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.



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