Pumpkin Cheesecake Tart With Cranberry Gelee Food

PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE

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.

PUMPKIN CRANBERRY CHEESECAKE

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.