Get ready to experience a dessert that will absolutely blow your taste buds away! This isn't just another ordinary tart – it's a decadent symphony of flavors that combines the warm, comforting essence of pumpkin cheesecake with the rich, seductive swirls of chocolate, all nestled on a crunchy Biscoff and pecan crust. Imagine cutting into a dessert so stunning, it looks like a work of art, with mesmerizing chocolate marbling that promises an explosion of taste in every single bite. Whether you're looking to impress guests or treat yourself to a luxurious dessert experience, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups Biscoff cookie crumbs
- 1/2 cup pecans, chopped
- 1/4 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with removable bottom by lightly greasing it with butter or non-stick spray.
- In a food processor, pulse Biscoff cookies and pecans until they form fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.
- Press the cookie-pecan mixture firmly into the bottom and up the sides of the prepared tart pan. Use the back of a spoon or measuring cup to create an even, compact crust.
- Bake the crust for 10 minutes, then remove and let cool completely while preparing the filling.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes.
- Add pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Mix until fully incorporated and no streaks remain.
- Melt the semi-sweet chocolate in a double boiler or microwave, stirring until smooth.
- Pour the pumpkin cheesecake mixture into the cooled crust, leaving some space for marbling.
- Drizzle melted chocolate over the pumpkin filling in a zigzag pattern.
- Use a knife or toothpick to create swirls and marbled effects by gently dragging the chocolate through the pumpkin mixture.
- Bake the tart for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight to set completely.
- Before serving, carefully remove the tart from the pan, slice into wedges, and garnish with additional chocolate drizzle or chopped pecans if desired.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for a smoother, more even filling.
- Crust Compression: When pressing your Biscoff and pecan crust into the pan, use the bottom of a measuring cup to create a compact, even layer that will hold together perfectly.
- Chocolate Marbling Technique: For the most beautiful swirls, drizzle the melted chocolate in thin lines and use a toothpick or knife to create gentle, sweeping motions through the filling.
- Prevent Cracks: To avoid cheesecake cracks, don't overbake. The center should still have a slight jiggle when you remove it from the oven.
- Cooling is Crucial: Allow the tart to cool gradually – first at room temperature, then in the refrigerator – to ensure a smooth, creamy texture.
- Make Ahead Friendly: This tart actually tastes even better when made a day in advance, allowing the flavors to meld and the texture to set perfectly.
- Storage Tip: Keep your masterpiece refrigerated and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 110mg
