PUMPKIN CHEESCAKE TART

---

This dessert combines two favorites: Pumpkin Pie and Cheesecake! You can easily switch out the gingersnap crust with graham crackers or vanilla wafers. This will be a standout at your holiday table!

PUMPKIN CHEESECAKE TART
Makes 12 servings

INGREDIENTS

1 1/2 cups gingersnap cookies, crushed into fine crumbs (you can also use graham crackers or vanilla wafers too)

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

4 Tablespoons unsalted butter, melted

1 pound cream cheese, softened to room temperature (2 eight oz packages)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 Tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup canned pumpkin (not pumpkin pie filling)

1/4 cup sour cream

2 large eggs

2 teaspoons vanilla extract (or vanilla bean paste)

optional: powdered sugar for dusting (on completely cooled pie) and whipped cream just before serving

DIRECTIONS

Preheat oven to 350 degrees. Grease a 10-inch fluted tart pan with a removable bottom. (You can also use a pie dish for this.)

For the Crust

In a medium bowl, mix together the first 5 ingredients. Add the melted butter and mix until all is combined.

Press the mixture over the bottom of the tart pan or pie dish.

Bake crust for 12 minutes. Set aside and let cool completely while you make the filling. Keep the oven on.

For the Filling

Using a stand mixer with a paddle attachment (or a hand-held mixer) beat the cream cheese on medium speed until smooth and no lumps remain-about 3 minutes. Scrape down the bowl with a rubber spatula once or twice during mixing.

Add the sugars, flour, cinnamon, ginger, nutmeg, cloves and salt and beat on medium speed until light and fluffy-about 3 minutes, Again, scrape down the bowl with a spatula once or twice so everything is evenly combined.

Add the pumpkin and sour cream and mix until combined. Add each egg, one at a time, followed by the vanilla and beat on low speed just until everything is combined.

Pour batter into tart pan with cooled crust and bake for about 40 minutes until set. (Give tart a jiggle, if the center stays put, it’s done.)

Cool cheesecake on a wire rack. Once cooled, cover and refrigerate.

When ready to serve, remove the tart ring. Run hot sink water over a large knife or offset spatula to get hot. Dry knife/spatula completely and while still hot, slide it right under the cheesecake to release it from the bottom of the pan. Transfer cheesecake to a serving plate.

Optional: Just before serving, dust a little powdered sugar on top and/or top with some whipped cream.