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1
Heat oven to 375F (190C).
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2
Spray a 10 inch tart pan with a removable bottom with non-stick spray.
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3
Set aside.
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4
In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well.
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5
Press in bottom and up the sides of the spray-coated pan.
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6
Bake for 6 minutes or until set.
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7
Set aside.
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8
In a large bowl, combine all cream cheese filling ingredients.
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9
Beat at medium speed until smooth and creamy.
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10
Reserve 23 cup of cream cheese filling and set aside.
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11
In a small bowl, combine all pumpkin filling ingredients and mix well.
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12
Add to the remaining cream cheese filling batter and mix well.
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13
Spoon into partially baked crust.
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14
Spoon dollops of reserved cream cheese filling randomly over pumpkin filling.
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15
Using a table knife, swirl the mixtures to marbelize them.
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16
Bake at 375F (190C) F for 25 to 30 minutes, or until set.
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17
Cool 10 minutes.
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18
Remove sides of pan.
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19
Serve warm, or cool completely and refrigerate until serving time.
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20
Just before serving, in a small saucepan, combine all caramel sauce ingredients.
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21
Cook over medium heat until mixture comes to a boil.
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22
Boil 1 minute, stirring constantly.
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23
Remove from heat.
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24
Serve over warm tart.
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25
Store in refrigerator.
