Pumpkin-Swirl Cheesecake Tart

• 1 pastry crust, 9 inch (refrigerated or your own recipe)
• 3/4 cup fat-free sweetened condensed milk, divided
• 1 (8 ounce) package fat free cream cheese, softened
• 4 ounces reduced-fat cream cheese, softened
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, divided
• 1 large egg white
• 2/3 cup canned unsweetened pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice

1. Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
2. Cool crust completely on a wire rack.
3. Preheat oven to 300u0b0.
4. Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
5. Add vanilla, salt, 1 egg, and egg white; beat until combined.
6. 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.
7. Pour remaining cream cheese mixture into prepared crust.
8. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
9. Bake at 300u0b0 for 50 minutes.
10. Turn oven off; cool tart in closed oven 45 minutes.
11. Remove from oven; cool completely on a wire rack.
12. Cover; chill.

pastry crust, condensed milk, cream cheese, cream cheese, vanilla, salt, eggs, egg white, pumpkin puree, ground cinnamon, ground ginger, ground allspice

Taken from www.food.com/recipe/pumpkin-swirl-cheesecake-tart-49681 (may not work)