Now, as promised, here is another more traditional yet insane dessert I’ve taken over the deep end. Oh yes, my friends. I’ve added a white chocolate cheesecake layer to that Pecan Pie of yours.
These tarts are goo-ood.
Pretty simple, super cute, kinda fancy yet totally do-able! Let’s dive into this heavenly goodness, shall we?
For starters, you will need the following:
The last thing you need to do is get the pie dough into the tart pans. I like to do this last because then the pie dough stays pretty cold before going into the oven to cook. Chilled pie dough=flaky heavenly goodness. Amen. I used this recipe to change things up and it worked great!
So now comes the fun part! Start assembling these bad boys by streaming in some of that cheesecake filling in the bottom of your tart shell. This filling tastes awfully good by the spoonful, incase you were wondering.
…and then drizzle about 4 tablespoons of that pecan pie filling over the entire thing. Bake these at 350 degrees for 25-30 minutes or until the top gets golden and lovely. Your house will smell insane. FYI.
Other recipes you may like:
The Pie that will make you Cry from The Pioneer Woman
Lemon Cream Pie from Lauren’s Latest
Pecan Pie Muffins from Bake at 350
Chocolate Bourbon Pecan Pie from She Wears Many Hats
Sweet Potato Chocolate Chunk Tart from Lauren’s Latest
Sweet Potato Pie Cupcakes with Marshmallow Frosting from How Sweet It Is
Apple Toffee Galette from Two Peas and Their Pod
Apple Crisp from The Faux Martha
Red Velvet Cheesecake Pops from The Little Kitchen
Gooey Pumpkin Butterscotch Brownies from Picky Palate
Layered Pumpkin Walnut Cake with Chocolate and Caramel Frostings from Lauren’s Latest
Pumpkin Bundt Cake with Chocolate Glaze from Lauren’s Latest
White Chocolate Cheesecake Pecan Pie Tarts
yield: 4 tarts
Print This Recipe
FOR THE CREAM CHEESE FILLING:
8 ounces, weight Cream Cheese, softened
¼ cups Granulated Sugar
⅓ cups White Chocolate Chips, Melted
1 whole Egg
½ teaspoons Vanilla
FOR THE PECAN FILLING
1 Tablespoon Melted Butter
½ cups Granulated Sugar
1 teaspoon Vanilla
2 whole Eggs
¾ cups Light Corn Syrup
1-½ cup Pecans
1 whole Batch Of Pie Crust (enough For 2 Crusts – Although You Won’t Quite Use All Of It)
Whipped Cream (optional)
Preheat oven to 350 degrees F.
In a mini food processor, mix together the cream cheese and sugar until smooth. Stir in melted white chocolate. Scrape the sides of the bowl and mix again.
Stir in egg and vanilla. Scrape sides of the bowl and mix again until completely smooth. Set aside.
To make the pecan pie layer, put butter, sugar, vanilla, eggs and corn syrup into a bowl and stir. Set aside.
Roll out chilled pie dough and cut it into rounds that will cover the bottom and up the sides of your tart pans (10.2 x 1.9 cm). You’ll need six rounds of dough. Line the tart pans with crust. Make sure to spray your pans with non stick cooking spray first, in case some of the filling bubbles over!
Pour in cheesecake layer, dividing it evenly amongst the six shells. Sprinkle 1/4 cup of pecans over each tart and then top with 4 tablespoons of the pecan pie filling.
Place all of the filled tart pans onto a rimmed baking sheet and bake 25-30 minutes or until top of pie is golden brown.
Cool completely, remove from tart pans and top with whipped cream. Serve.