Fruit Pizza Cheesecake Tart Recipes

"FRUIT PIZZA" CHEESECAKE TART

Steps:

• Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
• Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
• Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.
• Make sure the cream cheese is softened and the whipped topping is completely thawed.
• Using hand mixers cream together the cream cheese, sour cream, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
• Gently fold in the whipped topping. Chill, covered, in the fridge until the crust is completely cooled.
• Fill the cooled crust with the filling mixture. (You don't have it use it all, but can. Use any leftover filling as a fruit dip for your leftover fruit!)
• Arrange fruit however you would like across the top of this pie.
• Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. (IF using a marmalade, press it through a fine sieve first)
• Using a pastry brush, brush the mixture over the top of the fruit.
• Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.

CHEESECAKE AND FRUIT DESSERT PIZZA

Steps:

• Press cookie dough on bottom of lightly greased 12 inch pizza pan.
• Bake at 350 for 11 to 15 minutes or until light brown.
• Cool to room temperature.
• Beat cream cheese and sugar in medium bowl until smooth and blended.
• Stir in 1/2 cup mandarin oranges.
• Spread over crust.
• Cover and refrigerate until ready to serve.
• Arrange kiwi, strawberries and remaining mandarin oranges over cream cheese before serving.

CHEESECAKE FRUIT TART

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.