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Cranberry Cheesecake Tart

Prep 30 min
Total 5 hr 30 min
Servings 10

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Add a luscious layer of zesty cranberries between the crust and the creamy cheesecake filling for a pie just right for the holidays (or any day!). ...MORE + LESS -

Ingredients

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

1 can (348 mL) whole berry cranberry sauce

1/2 cup (125 mL) chopped pecans

6 tbsp (90 mL) sugar

1 tbsp (25 mL) cornstarch

375 g cream cheese, softened or 1 1/2 pkgs (250 g each)

2 eggs

1/2 cup (125 mL) granulated sugar

1 tbsp (15 mL) milk

1 cup (250 mL) sour cream

1/2 tsp (2 mL) vanilla

2 tbsp (25 mL) sugar

Steps

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1

Heat oven to 450ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely, about 15 minutes. Reduce oven temperature to 375ºF.
2

In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
3

In medium bowl, beat cream cheese, eggs, 1/2 cup sugar and the milk with electric mixer on medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375ºF 25 to 30 minutes or until set.
4

In small bowl, mix topping ingredients. Spoon evenly over filling. Bake 5 minutes longer. Cool slightly. Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining tart.