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Pumpkin-Swirl Cheesecake Tart

My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.

5.0 · 2 reviewsRecipe card by EmilyEditorial by recipesvibrant · Updated October 18, 2026
DessertChristmasThanksgivingWeeknightOven< 4 Hours
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Total time

70 min

Servings

12

Calories

133.3

Category

Cheesecake

This Pumpkin-Swirl Cheesecake Tart is the perfect fall dessert, combining the creamy richness of cheesecake with the warm spices of pumpkin pie. With a buttery crust and a beautiful marbled swirl, it’s an elegant yet easy treat for Thanksgiving, Christmas, or any cozy weeknight gathering.

Ingredients

Makes 12 servings

  • 1 fat free cream cheese
  • 3/4 reduced-fat cream cheese
  • 1 vanilla extract
  • 4 salt
  • 1 eggs
  • 1/4 pumpkin puree
  • 2 ground cinnamon
  • 1 ground ginger
  • 2/3 ground allspice

Method

  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 300º.

  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 300º 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.

Cook's notes

  • For a smoother cream cheese mixture, let the cream cheese soften at room temperature for 15 minutes before mixing.
  • Use a thin knife or skewer to gently swirl the pumpkin mixture into the cream cheese layer—don’t overmix or the swirl will disappear.
  • Let the tart cool completely in the oven with the door closed to prevent cracking and ensure a silky texture.

Easy swaps

  • Instead of fat free cream cheese, use neufchâtel cheeseFor a slightly richer flavor with fewer calories than full-fat cream cheese.
  • Instead of reduced-fat cream cheese, use full-fat cream cheeseFor a denser, creamier texture.
  • Instead of pumpkin puree, use butternut squash pureeFor a similar texture and slightly sweeter, nuttier flavor.
  • Instead of ground allspice, use pumpkin pie spice blendUse 1 teaspoon pumpkin pie spice in place of the allspice, cinnamon, and ginger combo.

Frequently asked

Can I use a regular pie crust instead of a tart crust?

Yes, but the texture will be less crisp. Use a 9-inch pie dish and adjust baking time by 5–10 minutes.

Why did my cheesecake tart crack?

Cracking often happens from overbaking or sudden temperature changes. Be sure to cool the tart in the turned-off oven as directed.

Can I make this tart dairy-free?

You can substitute the cream cheeses with dairy-free alternatives and use a plant-based condensed milk, but the texture may be softer.

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