Pumpkin Swirl Cheescake

• 1 (9-inch) Pastry Crust
• 3/4 cup fat-free sweetened condensed milk divided
• 1 (8 oz) fat-free cream cheese softened
• 4 oz 1/3 less fat cream cheese
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 2 large eggs divided
• 1 large egg white
• 2/3 cup canned unsweetened pumpkin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice

1. prepare and bake pastry cruts in a 9-inch round removable bottom tart pan. cool crust completely on a wire rack.
2. preheat oven 300 degrees
3. combine 1/2 cup condensed mil and cream cheese in a medium bowl. beat a t medium until smooth. add vanilla, salt, 1 egg and egg white. beat until combined. Spoon 1/2 cup mixture inta small bowl. add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger adn allspice stirring with a wisk.
4. pour remaining creamcheese mixture into prepared crust. pour pumkin mixture over cream cheese mixture and swirl together using knife.
5. Bake at 300 for 50 minutes. turn oven off. cool in closed oven for 45 minutes. remove and cool on wire rack.
6. cover and chill.

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

Taken from www.epicurious.com/recipes/member/views/pumpkin-swirl-cheescake-50100340 (may not work)