Pumpkin Swirl Cheesecake Tart

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My all time favorite pumpkin dessert. This is from the november 1998 issue of cooking light magazine.

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Steps

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Prepare and bake the pastry crust in a 9-inch round removable-bottom tart pan.

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Cool crust completely on a wire rack.

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Preheat oven to 300.

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Combine 1 / 2 cup condensed milk and the cream cheeses in a medium bowl.

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Beat at medium speed of a mixer until smooth.

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Add vanilla , salt , 1 egg , and egg white.

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Beat until combined.

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Spoon 1 / 2 cup cream cheese mixture into a small bowl.

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Add 1 / 4 cup condensed milk , 1 egg , pumpkin , cinnamon , ginger , and allspice , stirring well with a whisk.

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Pour remaining cream cheese mixture into prepared crust.

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Pour pumpkin mixture over cream cheese mixture.

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Swirl together using a knife.

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Bake at 300 for 50 minutes.

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Turn oven off.

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Cool tart in closed oven 45 minutes.

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Remove from oven.

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Cool completely on a wire rack.

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Cover.

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Chill.

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Ingredients

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pastry crust, fat-free sweetened condensed milk, fat free cream cheese, reduced-fat cream cheese, vanilla extract, salt, eggs, egg white, pumpkin puree, ground cinnamon, ground ginger, ground allspice