Cranberry Cheesecake Tart



Thanksgiving is almost here, and my annual quandary of “What shall I make for dessert?” has been settled with this beautiful tart. 

Cranberry filling:

  • 8 oz. cranberries
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon orange zest
  • 1 teaspoon orange juice
  • 1/2 cup water

For the crust:

  • 1 1/4 cups flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt 1/2 cup butter, chilled and cut into 1/2″ cubes

For the cheesecake:

  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  1. To make the cranberry filling, combine cranberries, sugar, zest, juice, and water in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until cranberries are soft. Set aside to let cool.
  2. For the crust, preheat oven to 350º. In a large bowl, whisk flour, sugar, baking powder, and salt. Add butter with a fork, until mixture is crumbly, and holds together when pinched. Set aside 1/2 cup of the mixture.
  3. Transfer the rest of the crust mixture to a 9″ tart pan. Press crust firmly on the bottom and sides of the pan. Bake for 10 minutes, and let cool on a wire rack.
  4. For the cheesecake filling, put the cream cheese and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add the egg and vanilla, and mix until smooth.
  5. Pour the cheesecake filling into the cooled crust, spreading evenly with a spatula. Drop cranberry filling by teaspoonfuls over the cheesecake filling – be sure to leave 1/2″ border around the edges. Sprinkle remaining crust mixture over the top of the tart.
  6. Bake for 30 to 35 minutes, until the edges are golden and the filling is set. Let cool, and store in the refrigerator.
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