A classic cheesecake with homemade cranberry sauce as a fall-inspired topping.
Keyword: cheesecake tart, cranberry cheesecake tart, low-fat cheesecake tart
Author: Whitney Reist | Sweet Cayenne
9-inch tart pan
⅓cuppecan halves, lightly toasted for 7-8 minutes
4tablespoonsbutter, melted and slightly cooled
1 ¼cupsgranulated sugar, divided
2(8-ounce)blocks of reduced-fat cream cheese, at room temperature
½cuplight sour cream, at room temperature
1largeegg, at room temperature
12ouncesfresh cranberries, rinsed and picked through
2tablespoonsfresh lemon juice
In a food processor, combine the pecans, graham crackers, and ¼ cup of the sugar. Process until everything is incorporated and finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this mixture to a tart pan with a removable bottom. Press the mixture into the bottom of the pan and up the sides. Place on a baking sheet and bake for 8 minutes. Remove from oven and cool slightly on a wire rack.
Wipe the bowl of the food processor clean. Add ½ cup of the granulated sugar, the cream cheese, sour cream, egg, vanilla, and salt. Process until completely creamy and smooth, scraping down the side of the bowl as needed. Transfer to the prepared crust and use an offset spatula to smooth the filling into the crust. Bake for 28-32 minutes until just set (the filling will jiggle but not have waves when the tart part is shaken). Transfer the tart pan to a wire rack to cool completely.
While the tart is baking, place the cranberries, maple syrup, lemon juice, and the remaining ½ cup of sugar. Bring to a boil on medium heat. Reduce heat to a simmer and cook, stirring often, until most of the berries have burst, about 10 minutes.
Chill the tart and the cranberry mixture for 8 hours or overnight. Carefully remove the tart from the tart pan ring and place it on a serving tray or platter. Spoon the cranberry sauce on top, slice, and serve!
This Cranberry Cheesecake Tart is inspired by Martha Stewart's Red, White and Blueberry Cheesecake Tart.
To toast the pecans, place them on a baking sheet and bake at 350 degrees F for 7-8 minutes.
The baked cheesecake tart can be wrapped tightly and frozen, without the cranberry topping, for up to 6 months. Thaw in the refrigerator for 6-8 hours before topping and serving.