Banilla-bourbon Pumpkin Tart - Cooking Light 11/2009

Total Time: 5 hrs 43 mins Preparation Time: 5 hrs Cook Time: 43 mins

Ingredients

• Servings: 8
• 3/4 cup graham cracker crumbs (about 5 cookie sheets)
• 1 tablespoon finely chopped pecans
• 1 teaspoon granulated sugar
• 1 tablespoon butter, melted
• cooking spray
• 1 cup reduced-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 (15 ounce) can unsweetened pumpkin
• 2 large eggs
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/3 cup cold heavy cream
• 2 teaspoons powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 to prepare crust, combine first 3 ingredients in a bowl. drizzle butter over crumb mixture; stir with a fork. firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.
• 3 to prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined.
• 4 pour cheese mixture into prepared pan. place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. cool completely on wire rack. cover and refrigerate at least 4 hours or overnight. place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. serve sweetened whipped cream with tart.