Pumpkin Cheese Tart

 

1/3

cup quick-cooking oats, ground, if desired*

1

cup gingersnap cookie crumbs (about 20 cookies)

3

tablespoons butter or margarine, melted

1/4

teaspoon ground cinnamon

2

containers (8 oz each) reduced-fat cream cheese

1/3

cup granulated sugar

2

tablespoons fat-free (skim) milk

1

tablespoon Gold Medal® all-purpose flour

1/2

teaspoon vanilla

1

egg

1

cup canned pumpkin (not pumpkin pie mix)

1/3

cup packed brown sugar

1/2

teaspoon pumpkin pie spice

1/2

cup packed brown sugar

1/4

cup fat-free (skim) milk

1/4

cup corn syrup

2

tablespoons water

1

tablespoon butter or margarine

1/4

teaspoon vanilla

• 1 Heat oven to 375°F. Spray 10-inch tart pan with removable bottom with cooking spray. In small bowl, mix crust ingredients. Press in bottom and up side of pan. Bake 6 to 8 minutes or until set; set aside.
• 2 In large bowl, beat cream cheese filling ingredients with electric mixer on medium speed until smooth and creamy. Reserve 2/3 cup cream cheese filling; set aside.
• 3 In small bowl, mix pumpkin filling ingredients. Add to remaining cream cheese filling; mix well. Spoon into crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Swirl with knife to marble mixtures. Bake 25 to 30 minutes or until set. Cool 10 minutes. Remove side of pan. Serve warm, or cool 1 hour and refrigerate until serving time.
• 4 Just before serving, in 1-quart saucepan, heat caramel sauce ingredients to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Serve warm over tart. Cover and refrigerate any remaining tart.