CRANBERRY CHEESECAKE TART
Add a luscious layer of zesty cranberries between the crust and the creamy cheesecake filling for a pie just right for the holidays (or any day!).
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely, about 15 minutes. Reduce oven temperature to 375°F.
- In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
- In medium bowl, beat cream cheese, eggs, 1/2 cup sugar and the milk with electric mixer on medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375°F 25 to 30 minutes or until set.
- In small bowl, mix topping ingredients. Spoon evenly over filling. Bake 5 minutes longer. Cool slightly. Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining tart.
Nutrition Facts : Calories 460, Carbohydrate 51 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 39 g, TransFat 0 g
CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
CRANBERRY CHEESECAKE TARTLETS
Ordinary cranberry sauce becomes extraordinary when spooned on top of a cheesecake filling inside a nutty crust. The recipe comes from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the almonds, flour and sugar; cover and process until blended. Add butter; cover and process until mixture forms coarse crumbs. , Press onto the bottom and up the sides of four greased 4-in. tart pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and lemon juice and mix well. Fold in whipped topping. , Spoon into crusts. Cover and refrigerate for 4 hours or until set. Just before serving, top with cranberry sauce.
Nutrition Facts : Calories 651 calories, Fat 43g fat (20g saturated fat), Cholesterol 77mg cholesterol, Sodium 257mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 4g fiber), Protein 10g protein.
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CRANBERRY CHEESECAKE TART - SWEET CAYENNE
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4/5 (2)Category DessertCuisine AmericanCalories 429 per serving
- In a food processor, combine the pecans, graham crackers, and ¼ cup of the sugar. Process until everything is incorporated and finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this mixture to a tart pan with a removable bottom. Press the mixture into the bottom of the pan and up the sides. Place on a baking sheet and bake for 8 minutes. Remove from oven and cool slightly on a wire rack.
- Wipe the bowl of the food processor clean. Add ½ cup of the granulated sugar, the cream cheese, sour cream, egg, vanilla, and salt. Process until completely creamy and smooth, scraping down the side of the bowl as needed. Transfer to the prepared crust and use an offset spatula to smooth the filling into the crust. Bake for 28-32 minutes until just set (the filling will jiggle but not have waves when the tart part is shaken). Transfer the tart pan to a wire rack to cool completely.
- While the tart is baking, place the cranberries, maple syrup, lemon juice, and the remaining 1/2 cup of sugar. Bring to a boil on medium heat. Reduce heat to a simmer and cook, stirring often, until most of the berries have burst, about 10 minutes.
- Chill the tart and the cranberry mixture for 8 hours or overnight. Carefully remove the tart from the tart pan ring and place it on a serving tray or platter. Spoon the cranberry sauce on top, slice, and serve!
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