Description
A delightful Cranberry Cheesecake Tart featuring a crunchy pecan and graham cracker crust, filled with a creamy reduced-fat cheesecake filling, and topped with a vibrant homemade cranberry sauce. Perfectly balanced with tart cranberries and sweet maple syrup, this tart is an elegant dessert ideal for holiday gatherings or special occasions.
Ingredients
Scale
Crust
- â…“ cup pecan halves, lightly toasted for 7-8 minutes
- 6 whole graham crackers
- 4 tablespoons butter, melted and slightly cooled
- ¼ cup granulated sugar
Cheesecake Filling
- 1 1/4 cups granulated sugar, divided (½ cup for filling, ½ cup for cranberry sauce)
- 2 (8-ounce) blocks of reduced-fat cream cheese, at room temperature
- ½ cup light sour cream, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Cranberry Topping
- 12 ounces fresh cranberries, rinsed and picked through
- ½ cup maple syrup
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar (included in total sugar above, reserved for sauce)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. In a food processor, combine toasted pecans, graham crackers, and ¼ cup of sugar. Process until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a tart pan with a removable bottom. Place the tart pan on a baking sheet and bake for 8 minutes. Remove from the oven and cool on a wire rack.
- Make the Cheesecake Filling: Clean the food processor bowl and add ½ cup granulated sugar, cream cheese, light sour cream, egg, vanilla extract, and a pinch of salt. Process until completely smooth and creamy, scraping down the sides as needed. Pour the filling into the prepared crust and smooth the surface with an offset spatula. Bake for 28-32 minutes until the filling is just set with a slight jiggle but no waves. Remove from the oven and let cool completely on a wire rack.
- Prepare the Cranberry Sauce: While the tart bakes, combine fresh cranberries, maple syrup, lemon juice, and remaining ½ cup of sugar in a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring often, until most berries have burst and the sauce thickens, about 10 minutes. Remove from heat and allow to cool.
- Chill and Assemble: Refrigerate both the cooled tart and cranberry sauce for at least 8 hours or overnight. Carefully remove the tart from the pan ring and place it onto a serving platter. Spoon the chilled cranberry sauce evenly over the tart. Slice into 10 pieces and serve.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake filling.
- Lightly toasting the pecans enhances their flavor and crunch.
- The baking time for the filling may vary slightly depending on your oven; it’s done when the center jiggles gently without waves.
- The tart can be made ahead and stored in the refrigerator up to 2 days before serving.
- For a nut-free crust option, substitute pecans with additional graham crackers or oats.
