Pumpkin Cream Tart with Oreo Crust
 
 
Serves: 8
Ingredients
Crust:
  • 16 OREO COOKIES
  • 4 Tablespoons BUTTER, melted
Pumpkin Filling:
  • 8 oz. CREAM CHEESE, softened
  • ¾ cup PURE PUMPKIN PUREE
  • ½ cup GRANULATED SUGAR
  • ½ teaspoon VANILLA
  • ¼ teaspoon CINNAMON
  • ⅛ teaspoons NUTMEG
Cream Topping:
  • ½ cup HEAVY CREAM
  • 3 Tablespoons SUGAR
  • ¼ teaspoon VANILLA
Instructions
  1. In a food processor, grind cookies into fine crumbs. Pour in melted butter and pulse to mix. Spoon mixture into 9 inch springform pan (or a pie plate). Press mixture down and up the sides of the pan (I used a spoon for this). Place in refrigerator.
  2. In a large bowl, whip cream cheese until smooth, scrape down the sides of the bowl and whip again. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high, scrape down the sides and mix again another 15 seconds or so until smooth. Pour into crust, smooth top with spatula and return to refrigerator.
  3. Whip cream with sugar and vanilla until stiff peaks form. Spread on top of filling layer. Store in fridge until ready to serve.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/10/pumpkin-cream-tart-with-oreo-crust/