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Cranberry Cheesecake Tart

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Rate this recipe 4.6/5 (12 Votes)

Ingredients

  • 8 Tbs cold butter, cut into cubes (1 stick)
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/8 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 (15-oz.) pkg. refrigerated piecrust (1 crust)
  • 1 lb fresh cranberries
  • 1/4 cup fresh orange juice
  • 1 Tbs grated fresh orange peel

Details

Servings 10
Adapted from shoprite.com

Preparation

Step 1

Preheat oven to 350°F. For crumb topping, in a medium bowl combine butter, flour, brown sugar, salt and 1/2 teaspoon of the cinnamon; mix to form small clumps. Lightly coat a cookie sheet with nonstick cooking spray; sprinkle clumps onto sheet and bake 15 minutes or until light golden brown. 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 a lightly floured surface. Place in a 9-inch tart pan; prick crust bottom with a fork. Bake 10 minutes; cool completely on wire rack. Pour cheese filling into crust. Bake 30 minutes or until set in center. Remove; cool completely.
For cranberry compote, in a medium saucepan combine cranberries, orange juice, peel, remaining 1/2 cup sugar and remaining 1/2 teaspoon cinnamon. 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.

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