Pumpkin Cheesecake Tart

Decadent pumpkin cream cheese filling with buttery, flaky puff pastry and a sweet, crunchy walnut streusel is a heavenly autumn dessert.

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Prep Time: 20

Cook Time: 15

Inactive time: 45

Total Time: 1 20

Servings: to 12 slices

Calories: 346kcal

Equipment

Ingredients

Cheesecake filling:

8 ounces cream cheese (room temperature)
¼ cup granulated sugar
¼ cup all-purpose flour
2 eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée
¼ cup maple syrup
1 tablespoon pumpkin pie spice

Walnut streusel:

¾ cup walnuts (or pecans)
3 tablespoons butter (room temperature)
¼ cup light brown sugar
2 tablespoons all-purpose flour
1 pinch salt

For assembly:

1 sheet puff pastry (thawed; see Note 1)
1 tablespoon heavy cream (or whole milk, for brushing)

Instructions

Prepare the cheesecake filling:

Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
Use an electric hand mixer to beat 8 ounces of cream cheese until smooth. Add the eggs, ¼ cup of granulated sugar, ¼ cup of all-purpose flour, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Continue beating until smooth, being careful not to overmix the filling. Rinse off the beaters and set aside.
In a medium bowl, add pumpkin purée, maple syrup, and pumpkin pie spice. Beat with the electric mixer until the mixture is smooth. Add half the cream cheese filling and continue beating until just combined. Set aside.

Make the streusel:

Place the walnuts in a large gallon storage bag. Use a cooking mallet or heavy-bottomed pot to crush the walnuts. Add the butter, brown sugar, flour, and a pinch of salt to the bag. Close the bag and mix until the streusel is crumbly.

Assemble the tart:

Remove the thawed puff pastry from the refrigerator. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.
Use a fork to prick the inside of the puff pastry.
Spoon the pumpkin cheesecake filling onto the puff pastry, leaving about ½ inch of space between the filling and the inside edge of the pastry. Drizzle the remaining cheesecake filling on top and smooth it out with a rubber spatula.
Scatter the walnut streusel on top.
Brush the edges of the pastry with heavy cream.

Bake the tart:

Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the cheesecake filling has set. Remove from the oven and let stand at room temperature for 15 to 30 minutes.

To serve:

Slice the tart into pieces. Serve with whipped cream and a sprinkle of pumpkin pie spice on top. Enjoy!

Notes

Note 1: Use a sheet of puff pastry that is roughly 10 inches by 15 inches. Some brands may package the puff pastry as two smaller sheets. You can either make two smaller tarts or simply connect the two smaller sheets to make one larger sheet. I sometimes use a bit of water to seal the middle seam of the two sheets together.

Nutrition

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