Swirled Pumpkin Cream Cheese Tart

[Guest guest]

Very easy to make.  I do this every Thanksgiving.

 

Mae Jean

 

Swirled Pumpkin Cream Cheese Tart

 

Almond Crust:

1 cup graham cracker crumbs

1/4 cup ground almonds

1/4 cup granulated sugar

1/4 cup butter or margarine, melted

 

Combine crumbs, nuts and granulated sugar in a 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.

 

Swirled Filling:

8 ounces cream cheese, softened

3/4 cup granulated sugar

2 eggs

1 cup solid pack pumpkin

1 1/2 teaspoons pumpkin pie spice

 

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 cream cheese batter. Stir

pumpkin and pumpkin pie spice into remaining cream cheese batter in bowl; spoon

into crust. Spoon reserved cream cheese batter over pumpkin batter in crust;

swirl with spoon. Bake in a preheated 350 degree oven for 40 to 50 minutes or

until knife inserted halfway between outside edge and center comes out clean.

Cool on wire rack; chill until firm.