Cranberry Pineapple Cheesecake Tart
Ready In: 1 hr
Serves: 8-10
Ingredients
Crust
- 1 1⁄2 cups flour
- 1⁄3 cup vegetable shortening
- 1⁄4 teaspoon salt
- 3 tablespoons ice water
Filling
- 2 (8 ounce) packages cream cheese, softened
- 1⁄3 cup sugar
- 1⁄2 teaspoon almond extract
- 2 large eggs
Topping
- 1 (8 ounce) can crushed pineapple
- 1 cup sugar
- 1 (12 ounce) package fresh cranberries
Directions
- Crust:.
- Mix flour and salt in medium bowl. Cut in shortening to form fine crumbs. Blend 1/3 cup flour mixture with water. Add to flour mixture in bowl. Mix together and roll out to fit a 9 or 10 inch tart pan with removable bottom. Fit into pan, place on baking sheet. Refrigerate while making filling.
- Filling:.
- Preheat oven to 350 degrees. In mixer bowl beat cream cheese, extract and sugar. Add eggs one at a time. Pour into prepared pastry shell. Bake 25 to 30 minutes or until crust is light brown and filling is set. Place on wire rack to cool. Chill in refrigerator.
- Topping:.
- Combine pineapple with juice, cranberries and sugar in medium saucepan. Cook until berries pop and most liquid has gone. Cool. Spread over chilled cheesecake.
- Optional Garnish:.
- Decorate top with whipped cream or frozen topping, sugared cranberries and sliced almonds.
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