Pumpkin Cheesecake Tart With Honey Swiss Meringue

Name: Pumpkin Cheesecake Tart With Honey Swiss Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart Crust; 1/2 cup chopped toasted pecans; 7 tablespoons butter, softened; 1 cup powdered sugar; 1/4 teaspoon table salt; 1 large egg; 1/4 teaspoon vanilla extract; 2 cups all-purpose flour; Cream Cheese Layer; 2 (8-oz.) packages cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon loosely packed orange zest; Pumpkin Layer; 1 (15-oz.) can pumpkin; 3 large eggs; 1/2 cup heavy cream; 1/3 cup firmly packed light brown sugar; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon table salt; Topping

Servings: persons

Tart Crust
1/2 cup chopped toasted pecans
7 tablespoons butter, softened
1 cup powdered sugar
1/4 teaspoon table salt
1 large egg
1/4 teaspoon vanilla extract
2 cups all-purpose flour
Cream Cheese Layer
2 (8-oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon loosely packed orange zest
Pumpkin Layer
1 (15-oz.) can pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon table salt
Topping

1
Prepare Tart Crust: Process pecans in a food processor 10 to 12 seconds or until finely ground.
2
Beat butter at medium speed with an electric mixer 1 minute or until creamy. Gradually add powdered sugar and salt. Add egg, beating just until blended; stir in vanilla. Stir together flour and processed pecans; gradually add to butter mixture, beating at low speed until mixture is no longer crumbly and forms a ball, pulling away from sides of bowl. Press dough on bottom and up sides of a 9-inch deep-dish tart pan with a removable bottom. Chill 1 hour or until firm.
3
Preheat oven to 350u00b0. Line crust with aluminum foil, and fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil; bake 12 to 14 more minutes or until crust is light brown. Cool completely on a wire rack (about 30 minutes). Increase temperature to 425u00b0.
4
Prepare Cream Cheese Layer: Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Stir in orange zest. Spread over bottom of crust.
5
Prepare Pumpkin Layer: Whisk together pumpkin and next 5 ingredients until smooth; pour over cream cheese layer in crust. Cover tart edges with aluminum foil.
6
Bake at 425u00b0 for 15 minutes; reduce temperature to 350u00b0, and bake 45 to 55 more minutes or until a knife inserted in center of pumpkin layer comes out clean. Transfer to a wire rack, and cool completely (about 1 hour). Cover and chill 8 to 12 hours.
7
Gently blot any moisture that collected on top of tart during chilling with a paper towel. Spread Honey Swiss Meringue over tart. Brown meringue using a kitchen torch, holding torch 1 to 2 inches from meringue and moving torch back and forth.

1225

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tart Crust, 1/2 cup chopped toasted pecans, 7 tablespoons butter, softened, 1 cup powdered sugar, and more.

Yes, Pumpkin Cheesecake Tart With Honey Swiss Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Tart With Honey Swiss Meringue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions