Pumpkin tart with cheesecake topping

Somehow, inexplicably, it is already December 10th, and I am just now getting around to telling you about the dessert I made for Thanksgiving. This pumpkin tart is from The Smitten Kitchen Cookbook - it's got a gingersnap and graham cracker crust, pumpkin filling, and dollops of cheesecake batter swirled into the top - as you might suspect, it's pretty much the best pumpkin dessert ever. And as a bonus, it's really simple to make. No fussy pastry dough to roll out or fruit to chop. I'm glad I managed to post this in time for Christmas - if you're looking for something new to try during the holidays, this is definitely a recipe for you!

Pumpkin tart with cheesecake topping
Adapted from The Smitten Kitchen Cookbook
Makes one 9- or 10-inch tart

Crust:
4 oz. gingersnap cookies, coarsely broken up
3 oz. graham crackers
4 tbs melted salted butter

Cheesecake batter:
4 oz. cream cheese, well softened
3 tbs sugar
1 large egg yolk

Pumpkin filling:
1 large egg
1 large egg white
1 1/4 cups pumpkin puree
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
A few gratings of fresh nutmeg
1 cup heavy cream

Special equipment: 9- or 10-inch tart pan with a removable bottom.

Preheat oven to 425 deg F. Place gingersnaps and graham crackers in the bowl of a food processor and process until finely ground. Add the melted butter and pulse until the crumbs are moistened. Pour the crumb mixture into the tart pan and press the crumbs firmly into the bottom and up the sides of the pan. The recipe notes have a great trick for this - press the crumbs using the bottom and sides of a measuring cup. This really helps pack the crumbs onto the sides of the tart pan. Place the pan on a rimmed baking sheet and set aside.

Mix together cheesecake batter ingredients until smooth.

Make pumpkin filling: whisk the egg and egg white together until well mixed. Whisk in the pumpkin, sugars, salt, and spices. Gradually whisk in the cream and continue to whisk until filling is very well blended.

Pour the pumpkin filling into the tart pan. Dollop the cheesecake batter over the top of the tart and use a knife to swirl together the cheesecake batter and pumpkin filling. Bake tart for 10 minutes and then reduce oven temperature to 350 deg F. Bake tart for an additional 30-40 minutes, until a toothpick inserted into the center comes out clean.

Cool the tart completely on a rack. Refrigerate it if you would like to serve it cold rather than room temperature. Tart is best served on the day it is made.