Pumpkin Cheesecake with Cranberry Topping

READY IN: 4hrs 50mins
YIELD: 1 tart




  • Pastry: Using a food processor, grind almonds.
  • Add 1/2 cup of the flour and process until fine.
  • Place almond mixture in a bowl.
  • Using the processor, cream the butter and powdered sugar.
  • Add in egg and vanilla and process.
  • Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
  • Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
  • Preheat oven to 325ºF.
  • Roll out dough on a lightly floured surface.
  • The pastry should be about a 14 inch round and about 1/4 inch thick.
  • Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
  • Press pastry into pan, folding excess back into pan and pressing into sides.
  • Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
  • Cool slightly.
  • Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
  • Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
  • Beat in the cream, syrup, vanilla and eggs on low.
  • Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
  • Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
  • Cool completely.
  • Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
  • Allow to cool.
  • Puree until smooth and strain.
  • Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
  • Allow to cool.
  • Add orange juice and cranberry puree and stir until combined.
  • Soften gelatin in 2 tablespoons of water--about 5 minutes.
  • Finish melting in the microwave, 10 seconds on high.
  • Whisk into the cranberry mixture and pour over the pumkin custard.
  • Refrigerate until set-- for at least 1 hour, and up to 2 days.
  • Remove outer shell of tart pan and serve.