Marbled Pumpkin Gingersnap Tart
Prep Time
20 minutes
Total Time
< 60 minutes
Servings
6
Calories
640
Per Serving
Ingredients
Crust
4 ounces (about 16 cookies) gingersnap cookies, coarsely broken
8 ounces graham crackers (5-½ sheets of 2-½ x 4-½-inch crackers)
4 tablespoons (½ stick) melted butter
Pumpkin Batter
1 large egg
1 large egg white
1-¼ cups pumpkin puree
¼ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
Fresh grated nutmeg
1 cup whipping cream
Cheesecake Batter
4 ounces cream cheese, well softened
3 tablespoons granulated sugar
1 large egg yolk
Directions
- 1.Prepare Crust. Preheat oven to 425°F. Finely grind gingersnaps and graham crackers in food processor, yielding about 1-½ cups crumbs. Add butter; process until crumb mixture is moistened. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom. Place pan on rimmed baking sheet.
- 2.Prepare Pumpkin Batter. Beat egg and egg white lightly in large bowl. Whisk in pumpkin puree, ¼ cup granulated sugar, ¼ cup brown sugar, cinnamon, cloves and nutmeg. Gradually whisk in cream.
- 3.Prepare Cheesecake Batter. Beat cream cheese, 3 tablespoons granulated sugar and egg yolk in medium bowl until smooth.
- 4.Assemble Tart. Pour pumpkin batter into crust. Dolliop cheesecake batter over pumpkin batter; marble together decoratively with knife, trying not to pierce bottom crust.
- 5.Bake 10 minutes. Reduce oven temperature to 350°F. Bake 30 to 40 minutes or until knife or toothpick inserted in center comes out clean.
Nutrition Facts
Per Serving
Calories640
Total Fat36g
Carbs73g
Protein8g
Trans Fat1g
DV Trans Fat4%
Sodium670mg
DV Sodium28%
Sugar43g
DV Sugar0%
Iron20%
Calcium10%
Saturated Fat19g
DV Saturated Fat95%
Cholesterol160mg
DV Cholesterol53%
Dietary Fiber4g
DV Dietary Fiber16%
Vitamin A0%
Vitamin C0%
