A rich and tart cheesecake filling and a buttered pecan topping! This Butter Pecan Cheesecake Tart is the perfect dessert for Thanksgiving if you’re tired of the classic pumpkin or apple pie, or want to add a new option to your Thanksgiving dessert table.

Butter Pecan Cheesecake Tart | Go Bold With Butter

Butter Pecan Cheesecake Tart

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 1 9-inch tart

Butter Pecan Cheesecake Tart

Ingredients

    For the Crust:
  • 1 cup all-purpose flour
  • 1/2 cup pecans
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and diced
  • For the Cheesecake Filling:
  • 1 2/3 cups whole milk, divided
  • 4 large egg yolks
  • 1/2 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • 1 (8-ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Butter Pecan Topping:
  • 1/2 cup packed light brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans, semi-chopped
  • For the Whipped Cream Topping:
  • 1/2 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Directions

For the Crust:

Combine flour, pecans, sugar and salt in food processor. Pulse until pecans are finely ground. Add butter and pulse a few times until mixture resembles coarse crumbs, the size of peas. Add about 2 to 4 tablespoons ice water and pulse until mixture comes together into dough. Wrap in plastic wrap and shape into disc. Chill for about 30 minutes.

Preheat the oven to 350°F.

Unwrap dough and press onto bottom and sides of buttered 9-inch tart pan. Poke holes with fork on the bottom of tart and bake until golden brown around edges, about 15 to 20 minutes. Remove from oven and let cool completely.

For the Cheesecake Filling:

In large bowl, whisk together 1 cup milk, egg yolks, 1/4 cup sugar and cornstarch. In medium saucepan, combine remaining 2/3 cup milk and 1/4 cup sugar and cook until just warmed through. Slowly whisk warmed milk mixture into milk and egg mixture until well combined, then pour entire mixture back into saucepan. Return to medium heat and cook whisking constantly until thickened, about 5 minutes.

Remove from heat and stir in cream cheese, lemon juice and vanilla extract until smooth. Pour into cooled crust and smooth out top. Set aside.

For the Butter Pecan Topping:

In medium saucepan, combine brown sugar, butter, heavy cream and salt. Set over medium heat and stir until smooth. Bring to boil and cook until thickened, about 4 minutes. Remove from heat and stir in vanilla extract and pecans. Pour over cheesecake filling, spreading into even layer. Chill until set, about 3 hours or overnight.

For the Whipped Topping:

In medium bowl, beat heavy cream on high with sugar and vanilla until thick, about 5 minutes. Transfer to piping bag fitted with star tip and pipe border along edge of tart. Cut and serve or keep in refrigerator until ready to eat.

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