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!).

  • 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
  • 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.
  • 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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