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Cranberry Cheesecake Tart

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  Readymade pie crust 15 Ounce (1 Package)
  Flour 1 Teaspoon
For filling
  Canned whole berry cranberry sauce 16 Ounce (1 Can)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs), reserving 2 tablespoons for topping
  Cornstarch 1 Tablespoon
  Cream cheese 12 Ounce, softened
  Eggs 2
  Milk 1 Tablespoon
For topping
  Dairy sour cream 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon

Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.
(Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary.
Generously prick crust with fork.
Bake at 450°F. for 9 to 11 minutes.
Cool completely.
Reduce heat to 375°F.
In medium bowl, combine cranberry sauce, pecans, 6 tablespoons of the sugar and cornstarch; spread into cooled pie crust.
In medium bowl, beat cream cheese, eggs, remaining 1/2 cup sugar and milk at medium speed until smooth.
Spoon evenly over cranberry mixture.
Bake at 375°F. for 25 to 30 minutes or until set.
In small bowl, combine sour cream, reserved 2 tablespoons sugar and vanilla; mix well.
Spoon evenly over filling.
Bake at 375°F. for an additional 5 minutes.
Cool slightly.
Refrigerate 3 to 4 hours or until set.
Store in refrigerator.

Recipe Summary

Lacto Ovo Vegetarian

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