PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE
Make and share this Pumpkin Cheesecake Tart with Cranberry Gelee recipe from Food.com.
Provided by PaulaG
Categories Cheesecake
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 344.4, Fat 19, SaturatedFat 11.5, Cholesterol 109.8, Sodium 265.5, Carbohydrate 39.5, Fiber 2.3, Sugar 33.4, Protein 5.9
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE
No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
- Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.
PUMPKIN CHEESECAKE TART OR MINI BITES
I adapted this recipe for mini tarts and turned into a 9" tart. For the TART: use a 9" tart pan with removable bottom. This tart & little pumpkin cheesecake bites are delightful! Mini Cheesecake Bites: 12 regular size muffins or 18-24 tarts if using mini tins. Recipe courtesy of Glorious Treats http://www.glorioustreats.com/2012/11/pumpkin-cheesecake-recipe.html
Provided by Chicagoland Chef du
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
- Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
- For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
- For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
- Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
- Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
- TART, bake for 25-30 minutes. Remove from oven and cool.
- MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
- When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
- Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!
PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING
Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!
Provided by Laura Manos Emms
Categories Pumpkin Cheesecake
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
- Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
- Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
This recipe is the one I will be making for the Thanksgiving holiday this year...it comes from Food and Wine, November 2003 issue. What a great way to combine the flavors of fall! Prep time includes refrigeration time.
Provided by canarygirl
Categories Cheesecake
Time 4h50m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 28
Steps:
- Pastry: Using a food processor, grind almonds.
- Add 1/2 cup of the flour and process until fine.
- Place almond mixture in a bowl.
- Using the processor, cream the butter and powdered sugar.
- Add in egg and vanilla and process.
- Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
- Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
- Preheat oven to 325ºF.
- Roll out dough on a lightly floured surface.
- The pastry should be about a 14 inch round and about 1/4 inch thick.
- Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
- Press pastry into pan, folding excess back into pan and pressing into sides.
- Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
- Cool slightly.
- Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
- Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
- Beat in the cream, syrup, vanilla and eggs on low.
- Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
- Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
- Cool completely.
- Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
- Allow to cool.
- Puree until smooth and strain.
- Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
- Allow to cool.
- Add orange juice and cranberry puree and stir until combined.
- Soften gelatin in 2 tablespoons of water--about 5 minutes.
- Finish melting in the microwave, 10 seconds on high.
- Whisk into the cranberry mixture and pour over the pumkin custard.
- Refrigerate until set-- for at least 1 hour, and up to 2 days.
- Remove outer shell of tart pan and serve.
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