Pumpkin-Swirl Cheesecake Tart

Ingredients

• 8 ounce weight cream cheese fat-free softened
• 1 large egg whites 
• 2 large eggs divided
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 9 inch pastry crust 
• 0.7 cup pumpkin puree unsweetened canned
• 0.3 teaspoon salt 
• 0.8 cup condensed milk fat-free sweetened divided
• 1 tablespoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• tart form

Directions

1. Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.
2. Preheat oven to 30
3. Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
4. Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
5. Pour remaining cream cheese mixture into prepared crust.
6. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
7. Bake at 300 for 50 minutes. Turn oven off; cool tart in closed oven 45 minutes.
8. Remove from oven; cool completely on a wire rack. Cover; chill.