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Cranberry-Cheesecake Tart


By Living the Gourmet (Visit website)



( Adapted from Pillsbury Annual Recipes-2009)

This recipe will be featured for the Thanksgiving Recipe Exchange Party I am hosting this Saturday night at 8:00 p.m. on Half Hour Meals! Everyone is welcome to join us, just follow this link.

Ingredients for Crust:

2 ½ cups all-purpose flour (sifted)
2 tablespoons sugar
1½ sticks sweet butter
¼ cup all-vegetable shortening (8 tbsp)
6-8 tablespoons ice water

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.

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.

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.

Press edges with a fork for a finished look.

Filling:

1 ? 16 oz. whole berry cranberry sauce
¼ cup chopped pecans or walnuts (chopped)
6 tablespoons sugar
1 tablespoon corn starch
1 ? 8 oz. package cream-cheese
1/3 cup sugar
1 egg

Topping:

1 cup sour cream
2 tablespoons sugar
1 tsp. vanilla

Preheat oven 350 degrees:

Bake the pie crust shell for about 15 minutes or until slightly golden on the edges.
Cool the pie crust before filling.

In a medium bowl combine the cranberry sauce, nuts, 6 tablespoons sugar and the cornstarch. Spread this mixture in the cooled crust.

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.
Bake at 350 degrees 25 ? 30 minutes or until set.

In a small bowl, mix sour cream, 2 tablespoons sugar the vanilla. Smooth evenly over filling.
Bake at 350 degrees for about 5 minutes.

Cool and refrigerate 3-4 hours or until set. Refrigerate remaining pie.

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

Enjoy!
Cranberry-Cheesecake Tart (Adapted from Pillsbury Annual Recipes-2009) on Foodista


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