Pumpkin Cheesecake Tart With Cranberry Gelee Recipes

PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE

Steps:

• Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
• Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

PUMPKIN-CRANBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
• Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
• Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
• Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

CHEESECAKE TART WITH CRANBERRIES IN PORT GLAZE

Steps:

• For crust:
• Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.
• For filling:
• Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.
• Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Using electric mixer, beat until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.
• For cranberry topping:
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.
• Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.
• A brown star-shaped seedpod that can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.

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 CHEESECAKE TART WITH CRANBERRY GELEE

Steps:

• PASTRY 1. Pulse the almonds in a food processor till coarse. Add 1/2 c flour and pulse to a fine powder. Set aside. In food processor pulse butter and confec sugar till creamy. Add egg, vanilla & pulse. Add 1c +1T flour, almond flour & salt. Pulse to soft dough. Wrap in plastic & chill 1 hr. 2. Heat oven to 325. On floured surface roll out dough to 14" round 1/8" thick. Place it in 11 1/2" fluted tart pan. Press pastry into rim and fold over on the sides. Chill till firm. 3. Using pie weights and parchment, line dough. Bake 25 min till set. Remove parchment and bake till golden. Cool. FILLING 4. In mixer bowl cream cream cheese, brown sugar, spices,and salt till smooth. Add pumpkin and mix, then the cream, maple syrup, vanilla & eggs till smooth. 5. On a baking sheet put crust and place in oven. Pour in the filling. Bake 30-35 min till slightly jiggly in center. Cool completely on a rack. GELEE 6. In a medium saucepan combine cranberries with 1/2 c water and cook till they pop 5 min. Cool. Transfer to a blender & puree till smooth. Strain thru a fine sieve. Rinse the pan. 7. Add sugar & 1/4 c water to pan & boil stirring till dissolved. Cool. Stir in oj and cranberries. 8. In a small bowl sprinkle the gelatin over 2T water & soften 5 min. Microwave 10 seconds till melted. Whisk the gelatin into the cranberry mixture. Pour over the tart shaking gently to even it out. Refrigerate till set 1 hour or up to 2 days. Remove tart ring and serve.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• Pastry: Using a food processor, grind almonds.
• Add 1/2 cup of the flour and process until fine.
• Place almond mixture in a bowl.
• Using the processor, cream the butter and powdered sugar.
• Add in egg and vanilla and process.
• Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
• Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
• Preheat oven to 325ºF.
• Roll out dough on a lightly floured surface.
• The pastry should be about a 14 inch round and about 1/4 inch thick.
• Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
• Press pastry into pan, folding excess back into pan and pressing into sides.
• Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
• Cool slightly.
• Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
• Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
• Beat in the cream, syrup, vanilla and eggs on low.
• Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
• Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
• Cool completely.
• Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
• Allow to cool.
• Puree until smooth and strain.
• Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
• Allow to cool.
• Add orange juice and cranberry puree and stir until combined.
• Soften gelatin in 2 tablespoons of water--about 5 minutes.
• Finish melting in the microwave, 10 seconds on high.
• Whisk into the cranberry mixture and pour over the pumkin custard.
• Refrigerate until set-- for at least 1 hour, and up to 2 days.
• Remove outer shell of tart pan and serve.

PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING

Steps:

• Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
• Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
• Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.

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.

CRANBERRY PUMPKIN CHEESECAKE

Steps:

• Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
• Preheat oven to 350 degrees F.
• Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour into crust.
• Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
• Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.

CRANBERRY CHEESECAKE TART

Steps:

• Press dough onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400° for 9-11 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute. , In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon zest. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping.