This post has been sponsored by Fisher. All thoughts and opinions are my own.
You all may want to sit down. Because this recipe is SO good. I need you all to hunker into your seats, grab a fork, and dig into this Pecan Tart with Maple Cheesecake Filling. Here is the low-down:
- Nutty, crisp, and buttery crust
- Sweet, creamy, and tangy filling
- Smooth, airy whipped cream
- Caramelized candied pecans
I love baking with nuts any time of year but from fall through the new year, pecans—like Fisher® Chef’s Naturals® Recipe Pecans—take center stage. Fisher is the #1 selling recipe nut brand and super convenient for bakers. You can find them at ACME in the baking aisle (or check out ACME’s mobile app).
Save today at your local ACME! There is a Stock Up Sale going on at your local ACME, running 10/2-10/15.
You can also shop Fisher Nuts – Stock Up Sale and save at any of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.
Whether in a pecan pie, pecan sticky buns, spiced nuts, or now, this pecan tart, pecans are seriously a star of the season. This recipe uses Fisher pecans as the base of the tart crust and for the sweet and crunchy candied pecan topping. They’re so versatile and really balance the cool creaminess of the autumn-inspired maple cheesecake swoops.
Fisher has been a family-run business since 1922, founded by father and son immigrants, and now, the 4th generation of the family continues to run the company. They have American Heart Association (AHA) certified walnuts, pecans, and almonds, which are gluten free, vegan, non-GMO verified, and preservative-free. This Pecan Tart with Maple Cheesecake Filling can also be made gluten free very easily (it is basically gluten free as-is but just double check your ingredient labels if you want to confirm your version is GF).
The tart is surprisingly easy to make, as the tart crust comes together in a food processor, the cheesecake is no-bake and can just be spread into the cooled tart shell, and the candied pecans can easily be made ahead. It is actually best when you make the crust and filling ahead so it has ample time to set in the refrigerator. You can make your own whipped cream or use a prepared option.
This would be perfect for fall gatherings like game day, Friendsgiving or Thanksgiving, or for a nice Sunday dinner.
Check out a Free 3 Months of Online Cooking Classes via Smart Kitchens with Purchase of 2 Fisher Nuts (in a single transaction).
Xo,
Jenna
Ingredients
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces (about 2 cups) unsalted Fisher® Chef’s Naturals® Recipe Pecans halves
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
- 2 1/2 cups Fisher® Chef’s Naturals® Recipe Pecans
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- 2/3 cup heavy cream or heavy whipping cream
- two 8-ounce blocks (452 grams) full-fat cream cheese, room temperature
- 1/4 cup granulated sugar
- 1/3 cup pure maple syrup
- 2 tablespoons cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure maple extract (optional, for added maple oomph)
Instructions
- Prepare the candied pecans: Preheat oven to 300ºF, line a rimmed baking sheet with parchment paper, and set aside. In a medium bowl, add both sugars, cinnamon, and salt. Whisk until combined. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture, and toss until pecans are covered. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40–45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
- Prepare the crust: In the bowl of a food processor, grind the pecans until they are very fine. Transfer to a medium bowl, and stir in the cinnamon, granulated sugar, light brown sugar, and butter until the mixture is well moistened and sticks together when pinched. Press the pecan mixture into the bottom and sides of a 9-inch fluted tart pan. Transfer to the refrigerator to chill for about 30 to 45 minutes (or freezer for about 15).
- Center a rack in the middle of the oven and preheat to 350° F. Bake pecan crust for 15-20 minutes or until lightly browned and very fragrant. Remove from the oven and allow to cool completely. Place in the freezer while you prepare the filling.
- Prepare the filling: In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), whip the cold heavy cream on medium-high speed until stiff peaks form—about 4-5 minutes. Set aside (if using your stand mixer, scrape the whipped cream into a small bowl so you can use the mixer again for the rest of the filling. No need to clean it between).
- In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the cream cheese, granulated sugar, and maple syrup together on medium speed until smooth and creamy, scraping the sides and bottom of the bowl periodically to combine. Add the sour cream, vanilla extract, and maple extract (if using), and beat on medium-high speed until super smooth and combined (no lumps should remain). Using a rubber spatula, fold your whipped cream into the cheesecake filling until combined. Do not overmix as the whipped cream will start to deflate.
- Assemble: Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover with plastic wrap or foil, and refrigerate for at least 6-8 hours or overnight until it sets. Gently remove the tart from the pan onto a serving platter. Top with whipped cream and candied pecans. Serve!
Notes
To make this gluten free, just cross check the ingredient labels you choose to ensure there are no hidden ingredients.
You can store leftover cheesecake covered in the refrigerator for 4-5 days.
Filling recipe adapted from Sally’s Baking Addiction.
Save today at your local ACME!
