Cranberry-Cheesecake Tart (Adapted From Pillsbury Annual Recipes-2009)

Ingredients

Ingredients for Crust:
2 1/2 cups all-purpose flour (sifted)
2 tablespoons sugar
1/4 cup all-vegetable shortening (8 tbsp)
8 tablespoons ice water
Filling:
1/4 cup chopped pecans or walnuts (chopped)
6 tablespoons sugar
1 tablespoon corn starch
cup sugar
1 egg
Topping:
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.

Tools

 



About

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

Enjoy!

Yield:

8

Added:

Thursday, December 10, 2009 - 5:03pm

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{"cc_re__cc_re__cc_by_3_0": ["li><a href=\"http://www.foodista.com/browse/recipes\">Recipes</a></li>\n<li><a href=\"http://www.foodista.com/browse/foods\">Foods</a></li>\n<li><a href=\"http://www.foodista.com/browse/tools\">Tools</a></li>\n<li><a href=\"http://www.foodista.com/browse/techniques\">Techniques</a></li>\n</ul>\n<ul>\n<li><a href=\"http://www.foodista.com/browse/questions\">Q + A</a></li>\n<!--<li><a href=\"http://www.foodista.com/browse/profiles\">Profiles</a></li>-->\n</ul>\n</div>\n<div id=\"copyright\">This work is licensed under a <a href=\"http://creativecommons.org/licenses/by/3.0/\" rel=\"license\">Creative Commons Attribution License</a>. \"Foodista\" is a registered trademark of Foodista, Inc.</div>\n  </div>\n\n</div><!-- /.block -->\n  </div><!-- /.region -->\n\n    </div></div> <!-- /.section, /#footer -->\n  \n</div></div> <!-- /#page, /#page-wrapper -->\n\n<script type=\"text/javascript\">\nvar gaJsHost = ((\"https:\" == document.location.protocol) ? \"https://ssl.\" :\n    \"http://www.\");\ndocument.write(unescape(\"%3Cscript src='\" + gaJsHost +\n    \"google-analytics.com/ga.js' type='text/javascript'%3E%"], "copyright__copyright__copyright": ["mooth. Smooth this over the cranberry mixture.\n12\nBake at 350 degrees 25 \u2013 30 minutes or until set.\n13\nIn a small bowl, mix sour cream, 2 tablespoons sugar the vanilla. Smooth evenly over filling.\n14\nBake at 350 degrees for about 5 minutes.\n15\nCool and refrigerate 3-4 hours or until set. Refrigerate remaining pie.\n\nTools\n\n\u00a0\n\n\n\nAbout\n\nThis cranberry-cheesecake is a festive addition to your Thanksgiving feast!\n\nEnjoy!\n\nYield:\n\n8\n\nAdded:\n\nThursday, December 10, 2009 - 5:03pm\n\nRelated Cooking Videos"]}