Cinnamon Tart
If you love cinnamon sugar coated pretzels then this sweet and salty cinnamon tart with a pretzel crust is for you. A velvety cinnamon cream filling is nestled in a crunchy pretzel crust. This easy fall tart is the perfect Thanksgiving or Friendsgiving dessert as you can prep it in advance and enjoy it chilled or at room temperature with your favorite toppings.
This velvety cinnamon tart is made with a custard base, similar to pumpkin pie, and infused with a generous amount of ground cinnamon and cinnamon extract. Its comforting flavors make it a comforting dessert, perfect for the colder seasons, including Thanksgiving.
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Cinnamon Tart
This velvety cinnamon tart with a crunchy pretzel crust offers the perfect mix of sweet and salty. Easy to prep dessert for the holidays.
Ingredients
Preztel Base
- 2 cups pretzel crumbs
- 2 tbsp brown sugar
- 1/2 cup melted butter
Cinnamon Filling
- 8 oz cream cheese softened
- 3/4 cup brown sugar
- 2 eggs
- 2 tbsp all-purpose flour
- 2 tbsp ground cinnamon
- 2 tsp cinnamon extract or 1/2 tsp extra ground cinnamon
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
Pretzel Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart dish and set it aside.
- Place the stale pretzels in a food processor and whizz them until you have a fine crumb.2 cups pretzel crumbs
- In a medium mixing bowl, combine the pretzel crumbs, melted butter, and brown sugar. Stir until the mixture is well combined and the pretzel crumbs are evenly coated with the butter and sugar. You can adjust the amount of brown sugar to your taste; if you prefer it sweeter, you can add a bit more.2 tbsp brown sugar, 1/2 cup melted butter
- Transfer the pretzel mixture into a pie dish, tart pan, or a round baking dish. Use the back of a spoon or your fingers to press the mixture firmly and evenly onto the bottom and up the sides of the dish, forming the crust. Make sure it's compacted well to hold its shape.
- Place the crust in the preheated oven and bake for about 8-10 minutes or until it's slightly golden and set. Keep a close eye on it to prevent over-baking.
Cinnamon Pie Filling
- In a large mixing bowl, beat the softened cream cheese with an electric whisk until it becomes smooth and creamy. You can soften the cream cheese by taking it out of the refrigerator 1 hour before you make the filling or by gently warming it carefully in a microwave in short bursts.8 oz cream cheese
- Add the brown sugar, ground cinnamon, flour, salt, and eggs to the cream cheese and thoroughly combine everything into a smooth batter.3/4 cup brown sugar, 2 eggs, 2 tbsp all-purpose flour, 2 tbsp ground cinnamon, 1/8 tsp salt
- Gently fold in the cinnamon and vanilla extracts.2 tsp cinnamon extract, 1 tsp vanilla extract
- Pour the cinnamon pie filling into the prepared pretzel crust, spreading it evenly.
- Place the pie dish in the preheated oven and bake for approximately 20 minutes. The edges of the pie should be set, but the center can still have a slight jiggle when gently shaken.
- Remove the pie from the oven and let it cool completely on a wire rack. As it cools, it will continue to set. Enjoy at room temperature or chilled with whipped cream.
Video
Notes
Crush pretzels finely: For a smoother texture and easy-to-cut crust, ensure the pretzels are crushed into fine crumbs.
Pre-bake the crust: This brief baking step helps set the crust, preventing it from becoming too soggy once the filling is added. Bake the crust until it’s lightly golden and firm to the touch.
Balance the flavor: When making the cinnamon filling, balance the amount of ground cinnamon and extracts. If you prefer a more intense cinnamon flavor, you can adjust the amount of ground cinnamon or add a touch more cinnamon extract for a robust taste.
Storage: Place the cinnamon pie in an airtight container and store it in the refrigerator for up to 4 days. For longer storage, freeze the pie by placing it in an airtight container; it can be frozen for up to 2 months. Thaw frozen cinnamon pie in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
Nutrition
Calories: 348kcalCarbohydrates: 46gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 68mgSodium: 477mgPotassium: 102mgFiber: 1gSugar: 16gVitamin A: 534IUVitamin C: 0.1mgCalcium: 61mgIron: 2mg
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Ingredients and substitutions
- Pretzels – You’ll need leftover, stale pretzels for the base. They need to be at least 1 day old.
- Cream cheese – Softened full-fat or reduced-fat cream cheese can be used for this recipe.
- Cinnamon – Ground cinnamon and cinnamon quill extract. You can substitute the cinnamon extract with more cinnamon.
- Vanilla – Vanilla extract adds richness and warmth to the filling. You can use fresh vanilla beans or essence if needed.
3 topping ideas
- Cream: Serve at room temperature or chilled with a dollop of spiced brown sugar whipped cream or mascarpone cream for some extra indulgence. For a spiced schlag, add 1/2 tsp of ground cinnamon to 1 cup of cream alongside 1 tbsp of maple syrup before whipping to add some extra spice.
- Ice cream: Add a scoop of vanilla ice cream or stracciatella ice cream.
- Cinnamon sugar: Simply add a dusting of icing sugar and extra cinnamon.
