Maple Pumpkin Cheesecake Tart
If you are a fan of pumpkin pie and cheesecake, this tart is for you. It contains all of the goodness of both of these desserts, and is pretty simple to make. The best part is it can be made the day before if you are serving it for Thanksgiving so you do not have to worry about it. The filling contains Neufchatel and Greek yogurt for a lighter alternative to cream cheese in typical cheesecake but you would never know because it still tastes decadent. This is perfect to serve to guests who have a gluten allergy. The recipe is pretty simple but displays like a masterpiece, so your guests will think you worked hard on it. No need to tell them the secret though, let them appreciate the beauty of it!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To make the crust, in a small bowl, combine the flour, pecans and sugar; cut in butter until crumbly. Press crumb mixture into the bottom and up the sides of a 9 inch tart pan. Bake at 350° for 10-12 minutes or until lightly browned. Meanwhile, in a small bowl, for the cheesecake filling, beat neufchatel and maple syrup until light and fluffy. Beat in the egg, yogurt, and vanilla just until blended. To make the pumpkin filling, whisk all ingredients together in a small bowl until well blended. Pour pumpkin mixture over crust, then pour cheesecake mixture over the top in about 1/4 cup amounts randomly on top of the pumpkin batter. Use a knife to swirl decoratively, then place in the oven and bake for 30-40 minutes or until filling is set and barely juggles in the center. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours, but preferrably overnight.
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