Cranberry Cheesecake Tartlets Recipes

CRANBERRY CHEESECAKE TART

Cranberry Cheesecake Tart image

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!).

Provided by Pillsbury Kitchens

Categories Dessert

Time 5h30m

Yield 10

Number Of Ingredients 12

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (16 oz) whole berry cranberry sauce
1/2 cup chopped pecans
6 tablespoons sugar
1 tablespoon cornstarch
12 oz cream cheese, softened
2 eggs
1/2 cup sugar
1 tablespoon milk
1 cup sour cream
1/2 teaspoon vanilla
2 tablespoons sugar

Steps:

Heat oven to 450°F. 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 375°F.
In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
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 375°F 25 to 30 minutes or until set.
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 Facts : Calories 460, Carbohydrate 51 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 39 g, TransFat 0 g

CRANBERRY CHEESECAKE

Cranberry Cheesecake image

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
TOPPING:
2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

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