Cranberry Cheesecake Tart
By cecelia26_
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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