Wednesday, November 24, 2010

Pumpkin Cream Cheese Tart

1 cup graham cracker crumbs
1 cup plus 1 tablespoon sugar, divided
6 tablespoons melted butter
16 oz. cream cheese, room temp.
16 oz can solid pack pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 eggs
1 pint sour cream
1 tsp vanilla
1/4 cup brown sugar

Mix crumbs with the 1 tablespoon sugar and melted butter until well blended.  Place Tart Mold or Large Round Mold on Perforated Baking Sheet.  Press crumbs into the bottom of the mold: chill.

Beat cream cheese and 1 cup of the sugar until blended.  Beat in pumpkin, spices, salt and eggs, one at a time.  Pour into mold and bake in 350 degree oven for 50 minutes.  Remove cake from oven and let cool.  Mix sour cream, brown sugar and the vanilla together: spread over cooled pumpkin layer.  Chill before removing from mold and keep chilled before serving.  (I like to put mine in the freezer before unmolding . . .)

For the sprinkles on the top, I used 1/2 Tbsp. of cinnamon and 1 Tbsp. of Brown Sugar - mix and sprinkle.

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