Photo: Jack Allen’s Kitchen

From: Chef Jack Gilmore, Jack Allen’s Kitchen, Austin, TX. Yield: 1 tart.

Crust:
1 cup graham cracker crumbs
¼ cup pecans, ground
2 oz. butter, melted
1 Tbsp. sugar

Goat Cheese Filling:
8 oz. cream cheese, softened
3 oz. goat cheese
1⁄3 cup sugar
2 eggs

Pumpkin Filling:
1½ cups roasted pumpkin puree
½ cup sour cream
1⁄3 cup brown sugar
1 egg
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt

For crust: Preheat oven to 350°F. Prepare 9” springform pan with cooking spray. In bowl, combine crumbs, ground pecans, butter and sugar. Press into bottom of pan and bake for 5 minutes. Allow to cool.

For goat cheese filling: In a stand mixer, whip cheeses together until no lumps remain, approximately 5 minutes. Add sugar and mix for 1 minute. Add eggs one at a time, scraping side of bowl with rubber spatula between eggs. When no lumps remain, pour into crust.

For pumpkin filling: In medium-sized bowl, whisk together pumpkin puree and remaining ingredients until thoroughly combined and smooth. Spoon over goat cheese filling and spread evenly (it’s okay if goat cheese filling shows through). Bake until center is set, approximately 40 minutes. Refrigerate in pan for 4 hours before serving.