Pumpkin cheese tart

 
                            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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