Monday, November 1, 2010

Pumpkin cheesecake tart in a ginger snap crust

I love pumpkin pie and I love cheesecake; therefore, this pumpkin cheesecake tart is perfect for me! In case that wasn't good enough, it's in a ginger snap crust! I used the filling recipe from here for some ideas and decided to make a ginger snap cookie crust rather than the traditional graham cracker. I substituted maple syrup for some of the brown sugar in this recipe to give it an extra kick of fall flavor. One thing I didn't realize until I was already in the process of making the filling is that this recipe will make enough for two tart fillings (or maybe one pie). I refrigerated the second half to bake up in some ramekins a couple days later. Also -- this tart would make a nice Thanksgiving dessert. 

Pumpkin cheesecake tart
12 oz cream cheese, room temperature
1 can pure pumpkin puree (15 oz)
1/4 cup dark brown sugar
1/4 cup maple syrup
3 eggs
1/4 cup half and half (or heavy cream)
1 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Ginger snap crust (1 crust)
about 1-1/4 cup ground ginger snaps (grind in food processor)
2 tablespoons butter, melted and slightly cooled

Pre-heat the oven to 350 degrees. In a medium bowl, mix the ginger snap crumbs and butter until the cookie crumbs are moist. Press the mixture into the tart pan using the back of a spoon and/or your fingers. Bake on a baking sheet for approximately 5-7 minutes and then remove from the oven.

In a food processor, puree the cream cheese, pumpkin puree, brown sugar, and maple syrup until well combined. Add all the remaining ingredients and puree until combined. Pour the filling into the crust until full. Bake for about 25-28 minutes, or until the center of the tart is set and the crust is golden. 


Remove from the oven and cool on a wire rack. Then cover with plastic wrap and refrigerate until serving time. You can bake a second one, or refrigerate the remaining filling for a couple of days to make another tart.

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