CRANBERRY CHEESECAKE TART

CRANBERRY CHEESECAKE TART image

Yield 10 people

Number Of Ingredients 13

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8 tbs cold butter, cut into cubes (1 stick)
1 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon, divided
2 (8 oz) pkgs cream cheese, room temperature
1 cup granulated sugar, divided
2 eggs
1/2 tsp vanilla extract
1/2 pkg refrigerated piecrust
1 lb fresh cranberries
1/4 cup fresh orange juice
1 tbs grated fresh orange peel

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.