Bake-Off® Contest 34, 1990
Puyallup, Washington

Cranberry Cheesecake Tart

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!).

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  • prep time 30 min
  • total time 5 hr 30 min
  • ingredients 12
  • servings 10
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
can (16 oz) whole berry cranberry sauce
1/2
cup chopped pecans
6
tablespoons sugar
1
tablespoon cornstarch
12
oz cream cheese, softened
2
eggs
1/2
cup sugar
1
tablespoon milk

Topping

1
cup sour cream
1/2
teaspoon vanilla
2
tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. 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 375°F.
  • 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 375°F 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.
  • 1 Heat oven to 450°F. 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 375°F.
  • 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 375°F 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.

EXPERT TIPS

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Expert Tips

You can replace the pecans with chopped toasted almonds for a different flavor twist.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
260mg
260%;
Total Carbohydrate
51g
51%
(Dietary Fiber
1g
1%
  Sugars
39g
39%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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