Best Cranberry Cheesecake Tart Recipes

CRANBERRY CHEESECAKE TART

Steps:

• Press dough onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute. , In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon zest. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping.

PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE

Steps:

• Preheat the oven to 325 degrees.
• Filling: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt.
• Using an electric mixer, beat at medium speed until smooth.
• Beat in the pumpkin puree until smooth.
• Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
• Put the crust on a large, sturdy baking sheet and set it in the oven.
• Pour the pumpkin custard into the crust.
• Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
• Cover the edge with foil if the crust starts to brown too much.
• Transfer to a rack and let cool completely.
• Gelee: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes.
• Let cool.
• Transfer to a blender and puree until smooth.
• Strain the puree through a fine sieve.
• Rinse out the saucepan.
• Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
• Let cool.
• Stir in the orange juice and cranberry puree.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
• Microwave for 10 seconds, or until completely melted.
• Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out.
• Refrigerate the tart until set, at least 1 hour and up to 2 days.
• Remove the tart ring and serve.

PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE

Steps:

• PASTRY 1. Pulse the almonds in a food processor till coarse. Add 1/2 c flour and pulse to a fine powder. Set aside. In food processor pulse butter and confec sugar till creamy. Add egg, vanilla & pulse. Add 1c +1T flour, almond flour & salt. Pulse to soft dough. Wrap in plastic & chill 1 hr. 2. Heat oven to 325. On floured surface roll out dough to 14" round 1/8" thick. Place it in 11 1/2" fluted tart pan. Press pastry into rim and fold over on the sides. Chill till firm. 3. Using pie weights and parchment, line dough. Bake 25 min till set. Remove parchment and bake till golden. Cool. FILLING 4. In mixer bowl cream cream cheese, brown sugar, spices,and salt till smooth. Add pumpkin and mix, then the cream, maple syrup, vanilla & eggs till smooth. 5. On a baking sheet put crust and place in oven. Pour in the filling. Bake 30-35 min till slightly jiggly in center. Cool completely on a rack. GELEE 6. In a medium saucepan combine cranberries with 1/2 c water and cook till they pop 5 min. Cool. Transfer to a blender & puree till smooth. Strain thru a fine sieve. Rinse the pan. 7. Add sugar & 1/4 c water to pan & boil stirring till dissolved. Cool. Stir in oj and cranberries. 8. In a small bowl sprinkle the gelatin over 2T water & soften 5 min. Microwave 10 seconds till melted. Whisk the gelatin into the cranberry mixture. Pour over the tart shaking gently to even it out. Refrigerate till set 1 hour or up to 2 days. Remove tart ring and serve.

CRANBERRY CHEESECAKE TART

Steps:

• Preheat oven to 350 F. For crumb topping, in medium bowl combine butter, flour, brown sugar, salt and 1/2 tsp cinnamon. Mix to form small clumps. Lightly coat cookie sheet with non-stick cooking spray. Sprinkle clumps onto sheet and bake 15 minutes or until light goldenbrown. Let cool. Break into pieces, set aside. For cheesecake filling, combine cream cheese, 1/2 cup of the granulated sugar, eggs and vanilla. Set aside. Roll out piecrust on lightly floured surface. Place in 9" tart pan; prick crust botton with fork. Bake 10 minutes; cool completely on wire rack. Pour cheese filling into crust. Bake 30 minutes or set in center. Remove; cool completely. For cranberry compote, in medium saucepan combine cranberries, orange juice, peel, remaining 1/2 cup sugar and remaining 1/2 tsp cinammon. Add 1/2 cup water, simmer 10 minutes or until slightly thickened and cranberries have burst. Cool completely. Top cheesecake with cranberry compote and sprinkle with crumb topping.