---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Swirled Pumpkin Cream Cheese Tart
  Categories: Pies, Bakery
       Yield: 10 servings
  
            For crust:
       1 c  Graham cracker crumbs
     1/4 c  Ground almonds
     1/4 c  Granulated sugar
     1/4 c  Butter
            Or margarine; (1/2 stick)
            -melted
            For filling:
       8 oz Cream cheese; softened
     3/4 c  Granulated sugar
       2    Eggs
       1 c  Pumpkin
   1 1/2 ts Pumpkin pie spice
  
   Recipe by: St. Louis Post-Dispatch 11/20/95 To prepare crust: Combine
   crumbs, almonds and sugar in small bowl. Stir in butter until all
   ingredients are moistened evenly. Press onto bottom and up side of 9-inch
   pie plate; chill while making filling. Preheat oven to 350 degrees. To
   prepare filling: Beat cream cheese and sugar in large mixer bowl until
   smooth. Add eggs, one at a time, beating well after each addition. Remove
   1/2 cup batter. Stir pumpkin and pumpkin pie spice into remaining batter;
   spoon into crust. Spoon reserved 1/2 cup batter over pumpkin batter in
   crust; swirl with spoon. Bake for 40 to 50 minutes or until knife inserted
   halfway between outside edge and center comes out clean. Let cool on wire
   rack; chill until firm. Yield: 10 servings. Recipe from Libby’s.
  
 -----