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Cranberry Cheesecake Tart

  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 10
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Add a luscious layer of zesty cranberries between the crust and the creamy cheesecake filling for a pie just right for the holidays (or any day!).
Created Sep 6, 2010

Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 1 can (348 mL) whole berry cranberry sauce
  • 1/2 cup (125 mL) chopped pecans
  • 6 tbsp (90 mL) sugar
  • 1 tbsp (25 mL) cornstarch
  • 375 g cream cheese, softened or 1 1/2 pkgs (250 g each)
  • 2 eggs
  • 1/2 cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) milk
  • 1 cup (250 mL) sour cream
  • 1/2 tsp (2 mL) vanilla
  • 2 tbsp (25 mL) sugar

Steps

  •  
    1
    Heat oven to 450ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely, about 15 minutes. Reduce oven temperature to 375ºF.
  •  
    2
    In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
  •  
    3
    In medium bowl, beat cream cheese, eggs, 1/2 cup sugar and the milk with electric mixer on medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375ºF 25 to 30 minutes or until set.
  •  
    4
    In small bowl, mix topping ingredients. Spoon evenly over filling. Bake 5 minutes longer. Cool slightly. Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining tart.

Nutrition Information

No nutrition information available for this recipe
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