I know, it’s barely October, and since practically the middle of September, people have been going bonkers for pumpkin anything. So here’s my contribution to the slew of pumpkin desserts: A delicious Pumpkin Cream Cheese Tart with Salted Caramel Sauce.
A cross between a cheesecake and a pumpkin pie, it’s spicy-warm and creamy-delicious.
And the salted caramel sauce just puts it over the top…Much better than a dollop of whipped cream.
Pumpkin Cream Cheese Tart with Salted Caramel Sauce
Pulse the gingersnaps in a food processor until they're fine crumbs. Mix them together with the cinnamon and the melted butter. Press them into the bottom and sides of a 10-inch tart pan with a removable bottom. Bake 7-8 minutes, then set aside to cool slightly.
In the bowl of a stand mixer, mix together the cream cheese, sugars, flour, vanilla, pumpkin, and pumpkin pie spice until smooth. Add in the egg, mixing until just combined. Spread the filling in the crust, and bake 25-30 minutes, or until set. Cool for 10 minutes, then remove the tart from the pan. Cool in the refrigerator for 1 hour.
Place the salted caramel sauce in a small zip-lock bag. Snip one corner from the bag, then drizzle over top of the tart before serving.
And, y’know, since it’s October and all, I figured I should jump on the pumpkin bandwagon…Finally.
And what better way than with a delicious tart? I will admit, I don’t think my cream cheese was as thawed as it should’ve been, since there are a few lumpy/white-ish bits throughout the tart. But I don’t mind. Taste-wise, it’s perfect. I love the gingersnap crust–More than I love a graham cracker crust! I kind of want to find a reason to make something else with gingersnaps now. Gingersnaps and more salted caramel. Yum.