Cranberry-Cheesecake Tart (Adapted From Pillsbury Annual Recipes-2009)
By: Lady Catherine ...
Published: Thursday, December 10, 2009 - 5:03pm

Ingredients




Ingredients for Crust:

2 1/2 cups all-purpose flour (sifted)
2 tablespoons sugar
5 1/2 sticks sweet butter
1/4 cup all-vegetable shortening (8 tbsp)
8 tablespoons ice water
Filling:

1 ounce – 16  whole berry cranberry sauce
1/4 cup chopped pecans or walnuts (chopped)
6 tablespoons sugar
1 tablespoon corn starch
1 ounce – 8  package cream-cheese
 cup sugar
1 egg
Topping:

1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Preparation

1 For Crust: 2 In a food processor combine flour and sugar and mix.  Add butter and give a few good chops.  Add shortening in tablespoon sized chunks and chop.  Sprinkle ice water over flour mixture and give a few more chops.  Pinch the dough if it holds together it is ready. If the dough doesn’t hold together add water a tablespoon at a time. 3 Remove the dough from the machine and place in a mound.  Do Not Knead the dough! Dust the dough with flour, wrap in plastic and refrigerate for about an hour, or up to two days before rolling out. 4 Sprinkle a little four on a flat surface and roll out to fit the size of the pie plate.  Gently lift from the edges and place in pie plate. 5 Press edges with a fork for a finished look. 6 For filling & topping: 7 Preheat oven 350 degrees: 8 Bake the pie crust shell for about 15 minutes or until slightly golden on the edges. 9 Cool the pie crust before filling. 10 In a medium bowl combine the cranberry sauce, nuts, 6 tablespoons sugar and the cornstarch.  Spread this mixture in the cooled crust. 11 In a medium bowl, combine the cream cheese, 1/3 cup sugar and egg.  Beat with an electric mixer until smooth.  Smooth this over the cranberry mixture. 12 Bake at 350 degrees 25 – 30 minutes or until set. 13 In a small bowl, mix sour cream, 2 tablespoons sugar the vanilla.  Smooth evenly over filling. 14 Bake at 350 degrees for about 5 minutes. 15 Cool and refrigerate 3-4 hours or until set. Refrigerate remaining pie.

About


This cranberry-cheesecake is a festive addition to your Thanksgiving feast!
Enjoy!