Marbled Pumpkin Gingersnap Tart

Looking for something different to make for dessert for Thanksgiving besides the traditional pumpkin pie? Alas! There is an amazing recipe I found in my Smitten Kitchen Cookbook by Deb Perelman, which compiles all the flavors of fall in one bite! Marbled Pumpkin Gingersnap Tart! I made this delish dish a few weekends go for our annual Girlsgiving night. Despite a mishap and forgetting to add the cream into the pumpkin layer this bad boy was pretty tasty.

Here is what you will need:

For the Crust-
4 ounces gingersnap cookies coarsely broken
3 ounces graham crackers
4 tablespoons salted butter, melted

Cheesecake Batter
4 ounces cream cheese, well softened
3 tablespoons granulated sugar
1 large egg yolk

Pumpkin Batter
1 large egg
1 large egg white
1 1/4 cups pumpkin puree
1/4 cup cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Few fresh gratings of nutmeg
1 cup heavy cream

What you need to do:

To make the crust:

Preheat oven to 425 degrees
Put gingersnaps and graham crackers in the food processor and process until finely grated
Add melted butter and process until moistened.
Press the mixture firmly to the bottom and sides of a 9 inch tart pan. 
Place pan on rimmed baking sheet


To make the cheesecake batter:
Mix the creamcheese, sugar and egg yolk in a small bowl until smooth and set aside

To make the pumpkin batter:
Beat the egg and the egg white lightly in a large bowl
Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves and nutmeg.
Gradually whisk in the cream

How to assemble the tart:
Pour the pumpkin batter into the gingersnap tart crust

Dollop the cheesecake batter on top of the pumpkin batter

Now marble the two batters together with a butter knife {make sure not to pierce the bottom of the crust}

Bake the tart for 10 mins then reduce the temperature to 350 degrees and bake for another 30-40 mins.
Let cool completely before serving


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