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Name: cranberry cheesecake tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 8 tbsp cold butter cut into cubes; 1 cup All purpose flour; 1/2 cup Brown sugar; 1/2 tsp salt; 1 tsp ground cinnamon divided; 2 8oz pkgs Cream cheese room temperature; 1 cup Granulated sugar divided; 2 Eggs; 1/2 tsp Vanilla extract; 1/2 15oz pkg refrigerated piecrust; 1 lb Fresh cranberries; 1/4 cup Orange juice fresh; 1 tbsp grated fresh orange peel

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INGREDIENTS

8 tbsp cold butter ; cut into cubes
1 cup All purpose flour
1/2 cup Brown sugar
1/2 tsp salt
1 tsp ground cinnamon ; divided
2 8oz pkgs Cream cheese ; room temperature
1 cup Granulated sugar ; divided
2 Eggs
1/2 tsp Vanilla extract
1/2 15oz pkg refrigerated piecrust
1 lb Fresh cranberries
1/4 cup Orange juice ; fresh
1 tbsp grated fresh orange peel

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. For crumb topping, in medium bowl combine butter, flour, brown sugar, salt and 1/2 teaspoon of the cinnamon; mix to form small clumps. Lightly coat 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 lightly floured surface. Place in 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 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.

NOTES

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cranberry cheesecake tart

8 tbsp cold butter cut into cubes
1 cup All purpose flour
1/2 cup Brown sugar
1/2 tsp salt
1 tsp ground cinnamon divided
2 8oz pkgs Cream cheese room temperature
1 cup Granulated sugar divided
2 Eggs
1/2 tsp Vanilla extract
1/2 15oz pkg refrigerated piecrust
1 lb Fresh cranberries
1/4 cup Orange juice fresh
1 tbsp grated fresh orange peel

For cheesecake filling, combine cream cheese, 1/2 cup of the granulated sugar, eggs and vanilla. Set aside.

Top cheesecake with cranberry compote and sprinkle with crumb topping.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 10 Servings

Calories: 365
Calories from Fat: 130 (36%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.1g
Cholesterol 235.9mg		73 %
Sodium 78.8mg		3 %
Potassium 168.3mg		4 %
Total Carbohydrate 53g		16 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 50.4g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 365

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