Pumpkin Cheesecake Tart With Honey Swiss Meringue
- 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
- Prepare Tart Crust: Process pecans in a food processor 10 to 12 seconds or until finely ground.
- 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.
- Preheat oven to 350u0b0. 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 425u0b0.
- 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.
- 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.
- Bake at 425u0b0 for 15 minutes; reduce temperature to 350u0b0, 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.
- 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.
crust, pecans, butter, powdered sugar, salt, egg, vanilla, flour, cream cheese layer, cream cheese, granulated sugar, egg, orange zest, layer, pumpkin, eggs, heavy cream, brown sugar, pumpkin pie spice, salt, topping
Taken from www.myrecipes.com/recipe/pumpkin-cheesecake-tart (may not work)