8 ounces cream cheese, softened
3⁄4 cup turbinado sugar
2 eggs
1 cup solid pack (canned) pumpkin
1⁄2 teaspoon cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon ground clove
1 teaspoon orange zest
1 prepared ginger shortbread crust


Preheat oven to 350 degrees. Beat cream cheese and sugar in large mixing bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Remove 1⁄2 cup of cream cheese mixture to smaller bowl. Stir pumpkin and spices into remaining cream cheese batter in large bowl. Pour into crust. Stir orange zest into reserved cream cheese batter and pour over pumpkin batter in crust. Swirl gently with spoon.

Bake for 40–50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Chill until firm. Remove tart ring, place on platter and serve. Serves 8–12.