Food and Recipes Recipes Pumpkin Cheesecake Tart with Honey Swiss Meringue Be the first to rate & review! Pumpkin and cheesecake come together in this fall-inspired tart. Begin with a toasted pecan crust, layer with cream cheese and a classic pumpkin filling, and then gild the lily with a creamy meringue. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jody Horton Hands On Time: 45 mins Total Time: 13 hrs 10 mins Yield: 6 to 8 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 Honey Swiss Meringue 2/3 cup clover honey 4 large egg whites 1/4 teaspoon table salt Directions 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 350°. 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 425°. 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 425° for 15 minutes; reduce temperature to 350°, 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. Prepare Meringue Topping: Whisk together honey, egg whites, and salt. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place honey mixture in top of double boiler over simmering water. Cook, whisking constantly, 10 to 12 minutes or until mixture reaches 160°. Quickly transfer mixture to bowl of a heavy-duty electric stand mixer, and beat, using whisk attachment, until stiff peaks form. 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. Rate it Print