Cranberry Cheesecake Tart
|Readymade pie crust||15 Ounce (1 Package)|
|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|
|Cream cheese||12 Ounce, softened|
|Dairy sour cream||1 Cup (16 tbs)|
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.
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.
Refrigerate 3 to 4 hours or until set.
Store in refrigerator.