Pecan Tarts

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White Chocolate Cheesecake Pecan Pie Tarts

Happy early Thanksgiving! For our get together, I’m bringing a salad {new recipe I’m posting on Friday you lucky people!!} and these twice baked sweet potatoes. If you’re serving sweet potatoes this year, I’d recommend mine. They’ve got streusel. Just sayin’.

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.

Oh snap.

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:

ingredients

For the cheesecake layer, I blended all the ingredients in a mini food processor, one item at a time. This is cream cheese and sugar. Oh, cheesecake…how I love thee.

cheesecake mixture

Then I melted some white chocolate and added that to the mix. Everything is better with chocolate. And cheesecake. And pie. And cream.

adding in white chocolate

Splash in some vanilla…

adding vanilla

and an egg.

adding an egg

Give that a buzz and you should have your cheesecake layer done in a snap! Hello creamy goodness.

cheesecake mixture

Ok, now lets do the top pecan pie layer. Melt some butter and then stir in some sugar, vanilla and two eggs.

sugar vanilla and egg

Get the corn syrup in too!

adding another ingredient

And give the whole thing a mix. Voila! You’re second part done! Easy peasy, right?

mixture

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!

tart pans with pie crust

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.

Cheesecake mixture in tarts

Sprinkle some pecans over top of the cheesecake filling…

chopped pecans in tarts

…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.

egg sugar mixture in tart

Then once you pull them out, let them cool and serve with some whipped cream. Everything is better with cream. Especially on Thanksgiving!

White Chocolate Cheesecake Pecan Pie Tarts

Now if you’ll excuse me, I have some tarts to eat.

Bite of White Chocolate Cheesecake Pecan Pie Tarts (ID 2829)

Happy Holidays!

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

Pecan Tarts

White Chocolate Cheesecake Pecan Tarts take pecan pie and cheesecake to a whole new level of deliciousness. Perfect for Thanksgiving!
servings 4 tarts
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins

Ingredients

FOR THE CREAM CHEESE FILLING:

  • 8 ounces Cream Cheese, softened
  • 1/4 cup Granulated Sugar
  • 1/3 cup White Chocolate Chips Melted
  • 1 whole Egg
  • 1/2 teaspoon Vanilla

FOR THE PECAN FILLING

  • 1 Tablespoon Melted Butter
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 3/4 cups Light Corn Syrup
  • 1 1/2 cup Pecans
  • 1 whole batch Pie Crust enough For 2 Crusts – Although You Won’t Quite Use All Of It
  • Whipped Cream optional

Instructions

  • 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.

Nutrition

Calories: 935kcal | Carbohydrates: 103g | Protein: 12g | Fat: 57g | Saturated Fat: 19g | Cholesterol: 196mg | Sodium: 309mg | Potassium: 319mg | Fiber: 4g | Sugar: 99g | Vitamin A: 1048IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: pecan tarts
Polaroid photo of granola bars

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36 Responses
  1. Cookin' Canuck

    These tart sound so darn good and are so pretty to look at. That opening shot if making me salivate. I hope you have a wonderful Thanksgiving, Lauren!

    1. Anne from Toronto, Canada.

      Do you think this would work if I made it in a large tart tin? It looks simply divine but for me, I would not be able to physically manage doing the small ones so I am really hoping this’ll work in a large tin.
      Oh, if I haven’t mentioned it before let me mention it now, I am so in love with your recipes! Thank you, thank you, thank you!

  2. Tara @ Chip Chip Hooray

    Oh my gosh just STOP IT. I can’t even handle this right now. I’m flying to your house to eat all of these.

    I’m invited, right? 😉

  3. Julie @ Table for Two

    Ugh, these look divine and such a great spin on pecan pie. You know a way to a woman’s heart. I want some, STAT! Can I come over? haha

    Have a great Thanksgiving, Lauren! 🙂

  4. Kathryn

    Oh wow, these are even better than I thought they would be! I tried pecan pie for the first time a few weeks ago and I loved it but now all I can think is how good it would have been of there was a white chocolate cheesecake layer in there too…

    Hope you and your family have a very happy Thanksgiving!

  5. Machel

    These are to die for! I was ony going to eat two bites and then couldn’t resist eating the whole thing! I’m not a huge fan of cheesecake or pecan pie but these are absolutly the best combination.

  6. Jennifer @ Mother Thyme

    These look fabulous! What a delicious holiday dessert to serve to guests. Looking forward to trying these. Hope you have a wonderful Thanksgiving! 🙂

  7. Shea Goldstein

    You never cease to pull me in here girl….I’m out here searching for chipotle, hot, jalapeno cheesy goodness and when I stumble upon your amazing creations I can’t help but click. Coming from a non-sweet lover that says a lot – but pecan pie was my absolute favorite as a kid!! Looks amazing.

  8. Jackie Nocella

    I don’t have mini tart pans but I do have a regular tart pan (I think it’s 10″). Will that work? These look fantastic btw. :)))

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