PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE
Make and share this Pumpkin Cheesecake Tart with Cranberry Gelee recipe from Food.com.
Provided by PaulaG
Categories Cheesecake
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 344.4, Fat 19, SaturatedFat 11.5, Cholesterol 109.8, Sodium 265.5, Carbohydrate 39.5, Fiber 2.3, Sugar 33.4, Protein 5.9
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE
No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
- Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.
PUMPKIN-SWIRL CHEESECAKE TART
My all time favorite pumpkin dessert. This is from the November 1998 issue of Cooking Light Magazine.
Provided by Emily
Categories Cheesecake
Time 1h10m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
- Cool crust completely on a wire rack.
- Preheat oven to 300º.
- Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
- Add vanilla, salt, 1 egg, and egg white; beat until combined.
- Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
- Pour remaining cream cheese mixture into prepared crust.
- Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
- Bake at 300º for 50 minutes.
- Turn oven off; cool tart in closed oven 45 minutes.
- Remove from oven; cool completely on a wire rack.
- Cover; chill.
Nutrition Facts : Calories 133.3, Fat 7.4, SaturatedFat 2.5, Cholesterol 38.4, Sodium 320.1, Carbohydrate 9.8, Fiber 0.7, Sugar 1.9, Protein 6
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