Swirled Pumpkin Cream Cheese Tart

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Title: Swirled Pumpkin Cream Cheese Tart
Categories: Pies, Bakery
Yield: 10 servings

For crust:
1 c Graham cracker crumbs
1/4 c Ground almonds
1/4 c Granulated sugar
1/4 c Butter
Or margarine; (1/2 stick)
-melted
For filling:
8 oz Cream cheese; softened
3/4 c Granulated sugar
2 Eggs
1 c Pumpkin
1 1/2 ts Pumpkin pie spice

Recipe by: St. Louis Post-Dispatch 11/20/95 To prepare crust: Combine
crumbs, almonds and sugar in small bowl. Stir in butter until all
ingredients are moistened evenly. Press onto bottom and up side of 9-inch
pie plate; chill while making filling. Preheat oven to 350 degrees. To
prepare filling: Beat cream cheese and sugar in large mixer bowl until
smooth. Add eggs, one at a time, beating well after each addition. Remove
1/2 cup batter. Stir pumpkin and pumpkin pie spice into remaining batter;
spoon into crust. Spoon reserved 1/2 cup batter over pumpkin batter in
crust; swirl with spoon. Bake for 40 to 50 minutes or until knife inserted
halfway between outside edge and center comes out clean. Let cool on wire
rack; chill until firm. Yield: 10 servings. Recipe from Libby's.

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