Cranberry Cheesecake Tart

prep time:: 30 minutes
total time:: 1:30 hours

Makes 10 servings

Connie Reeves

Scrumptious and very rich dessert!

ingredients

Crumb topping

8 Tbsp. cold butter, cut into cubes
1 c. all-purpose flour
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon, divided

Cheesecake filling

2 8-oz. pkgs cream cheese, room temperature
1 c. granulated sugar, divided
2 eggs
1/2 tsp. vanilla extract
1 pie crust

Cranberry compote

1 lb. fresh cranberries
1/4 c. fresh orange juice
1 Tbsp. grated fresh orange peel

directions

Prepare crumb topping

1
Preheat oven to 350 degrees.
2
In medium bowl, combine butter, flour, brown sugar, salt, and 1/2 tsp cinnamon. Mix to form small clumps.
3
Lightly coat cookie sheet with Pam; sprinkle clumps onto sheet and bake 15 minutes or until light golden brown. Let cool. Break into pieces. Set aside.

Prepare cheesecake filling

Prick pie crust with fork. Bake 10 minutes. Cool completely on wire rack. Combine cream cheese, 1/2 c. sugar, eggs, and vanilla. Pour into pie crust. Bake 30 minutes or until set in center. Remove and cool completely.

Prepare cranberry compote

In medium saucepan, combine cranberries, orange juice, peel, remaining 1/2 c. sugar, and remaining 1/2 tsp. cinnamon. Add 1/2 c. water. Simmer 10 minutes or until slightly thickened and cranberries have burst. Cool completely. Top cheesecake with cranberry compote and sprinkle with crumb topping.