It’s officially fall, so we’re breaking into the pumpkin desserts! I’ve already devoured my one-quart annual allotment of pumpkin ice cream, so now we’re moving on to Smitten Kitchen’s Marbled Pumpkin Gingersnap Tart!
Deb turns up the volume on the usual pressed-in crust by combining gingersnaps with graham crackers. The gingersnaps provide a little more character and spice that complements the filling nicely.
The crust is filled with a warmly spiced pumpkin batter flavored with cinnamon, ginger, cloves, and nutmeg, then dolloped with a simple cheesecake mixture of cream cheese, sugar, and egg yolk. The tangy cream cheese cuts through the richness of the pumpkin and gives you little pockets of cheesecake in every slice.
Then you drag a knife through the two batters to create the marble effect. At least, that’s the idea. My marbling was less elegant and more mysterious skin rash, so I covered the whole thing with cinnamon-tinged whipped cream and called it a day.
Book: The Smitten Kitchen Cookbook 224
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: Ginger snaps
Recipe on The Happy Foodie.
