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    You are in: Home / Recipes / Pumpkin Cheesecake Tart with Cranberry Gelee Recipe
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    Pumpkin Cheesecake Tart with Cranberry Gelee

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    PASTRY

    FILLING

    GELEE

    Directions:

    1. 1
      Preheat the oven to 325 degrees.
    2. 2
      Filling: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt.
    3. 3
      Using an electric mixer, beat at medium speed until smooth.
    4. 4
      Beat in the pumpkin puree until smooth.
    5. 5
      Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
    6. 6
      Put the crust on a large, sturdy baking sheet and set it in the oven.
    7. 7
      Pour the pumpkin custard into the crust.
    8. 8
      Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
    9. 9
      Cover the edge with foil if the crust starts to brown too much.
    10. 10
      Transfer to a rack and let cool completely.
    11. 11
      Gelee: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes.
    12. 12
      Let cool.
    13. 13
      Transfer to a blender and puree until smooth.
    14. 14
      Strain the puree through a fine sieve.
    15. 15
      Rinse out the saucepan.
    16. 16
      Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
    17. 17
      Let cool.
    18. 18
      Stir in the orange juice and cranberry puree.
    19. 19
      In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
    20. 20
      Microwave for 10 seconds, or until completely melted.
    21. 21
      Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out.
    22. 22
      Refrigerate the tart until set, at least 1 hour and up to 2 days.
    23. 23
      Remove the tart ring and serve.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 22, 2004

      45

      Very good tart but not quite what I expected. The cranberry gelee is surprisingly mild -- I could've handled it being stronger and more tart -- that's what's good about cranberries after all IMO. The pumpkin layer is very good and not as rich as one would expect with the cream cheese -- which did dilute the pumpkin flavor a tad too much. I like to really taste my pumpkin. LOL Overall this is very good tart just a tad subdued in flavor for my tastes but I definitely would eat again and again. It's also gorgeous btw -- the color of the cranberry gelee is very striking.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Cheesecake Tart with Cranberry Gelee

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 344.3
     
    Calories from Fat 171
    49%
    Total Fat 19.0 g
    29%
    Saturated Fat 11.5 g
    57%
    Cholesterol 109.8 mg
    36%
    Sodium 265.5 mg
    11%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 33.3 g
    133%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    sweet tart crust

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