Pumpkin Cheese Tart
Submitted by Miss Gracie
Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.
YIELD
10 servingsPREP
25 minCOOK
30 minREADY
80 minPart pumpkin pie, part cheesecake, this tart splits the difference with a marbled filling swirled right before baking. The gingersnap-and-rolled-oats crust adds a spiced, slightly crunchy base that keeps the filling from feeling one-note.
Reserving ⅔ cup of the cream cheese filling before mixing in the pumpkin is the move. You spoon those dollops over the pumpkin layer and drag a table knife through to marbleize. Don’t overswirl or the two fillings blend into muddy beige instead of distinct ribbons.
The caramel sauce cooks in under five minutes and goes on just before serving. Boil it a full minute, stirring constantly, so the brown sugar dissolves completely and the corn syrup does its anti-crystallization work.
Pro Tips
- Partially baking the crust for those 6 minutes keeps it from going soggy under the wet filling. Don’t skip it.
- Grind the rolled oats fine if you want a smoother crust texture; leave them whole for more rustic bite.
- The tart is done when the center jiggles just slightly. Overbaking cracks the surface and dries the filling.
- Make it a day ahead and refrigerate; the flavors deepen overnight. Warm the caramel sauce fresh at serving time.
Variations
- Swap pumpkin pie spice for a custom mix of cinnamon, ginger, nutmeg, and clove if you want sharper spice.
- Use full-fat cream cheese for a richer, denser filling.
- Drizzle with toasted pecans along with the caramel for crunch and a praline note.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Spray a 10 inch 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.
In a large bowl, combine all cream cheese filling ingredients.
Beat at medium speed until smooth and creamy.
Reserve ⅔ cup of cream cheese filling and set aside.
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 375℉ (190℃) F for 25 to 30 minutes, or until set.
Cool 10 minutes.
Remove sides of pan.
Serve warm, or cool completely and refrigerate until serving time.
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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