Marbled Pumpkin Gingersnap Tart
Give the classic cheesecake dessert a twist with this delicious recipe.
Preheat oven to 425 degrees F. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 11/2 cups). Add melted butter and process until cookie-crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
Make cheesecake batter
Mix together cream cheese, sugar and egg yolk in a small bowl until smooth.
Make pumpkin batter
Beat the egg and egg white lightly in a large bowl. Whisk in the pumpkin, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves and nutmeg. Gradually whisk in the cream.
Assemble the tart
Pour the pumpkin batter into the gingersnap-graham crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust. Bake for 10 minutes. Reduce temperature to 350 degrees F and bake for another 30 to 40 minutes or until a knife or toothpick inserted into the center comes out clean.
Cool the tart completely on a rack or in the fridge, if you, like me, prefer it cold. Serve immediate and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.
Makes 1 (9-inch) tart, serving 8.