WINNING CRANBERRY CHEESECAKE
The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 13g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY CHEESECAKE BARS
"I came across this recipe several years ago, and it's become a family favorite," shares Rhonda Lund of Laramie, Wyoming. A crumbly oat topping and crust sandwich the smooth cream cheese and sweet-tart cranberry fillings.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.
Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
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
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- 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 1/2 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!
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