Pumpkin Cheesecake Tart with Cranberry Gelee

Recipe by PaulaG
READY IN: 1hr 35mins
SERVES: 8-10




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