Marbled pumpkin gingersnap tart from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 224) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Helpful update found on the author's website: "Some are finding the cheesecake swirl batter a little thick and the pumpkin tart batter a little thin and I have the perfect solution, which is to reduce the cream in the pumpkin batter by 2 tablespoons and add it to the cheesecake batter instead. Fortunately, the recipe works either way, but I think you'll find the texture of the topping easier to marble with this adjustment."

  • snoozermoose on December 06, 2021

    This was delicious. I don't particularly like pumpkin pie, so the addition of cheesecake is perfect and definitely improves on a classic. The gingersnap crust is delicious and really complements the filling. The hubby couldn't stop eating this.

  • Zosia on October 13, 2020

    Absolutely delicious! I made this for Thanksgiving in place of our traditional pumkin pie and everyone loved it.

  • Lsblackburn1 on November 23, 2018

    Everyone loved this! The cheesecake batter was thick but I managed to get it swirled in and it came out beautifully.

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