Swirled Pumpkin Cream Cheese Tart

 

1 cup graham cracker
1/4 cup ground almonds
1/4 cup granulated sugar
1/4 cup butter or margarine, melted

Swirled Filling:

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8-ounce package cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 cup solid pack pumpkin
1 1/2 teaspoons pumpkin pie spice

For the almond crust: Combine crumbs, nuts and granulated sugar in a small bowl. Stir in butter until all ingredients are moistened evenly. Press onto bottom and sides of 9-inch pie plate; chill while making filling.

For the swirled filling: 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 F 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. Serves 10.

-Recipe from Libby's Solid Pack Pumpkin

Copyright 1995, The Associated Press