Pumpkin Cheesecake Tart With Cranberry Gelee Recipe

How to Make Pumpkin Cheesecake Tart With Cranberry Gelee

1. Preheat oven to 325°F (160°C).
2. Prepare the crust (recipe not included, use your favorite pre-made or homemade crust). Place the crust in a tart pan on a large baking sheet.
3. In a large bowl, beat together 16 oz cream cheese, ¾ cup packed light brown sugar, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, and a pinch of salt until smooth and creamy using an electric mixer.
4. Add 15 oz pumpkin puree and beat until well combined.
5. In a separate bowl, whisk together 1 cup heavy cream, ¼ cup maple syrup, 1 tsp vanilla extract, and 2 large eggs.
6. Gradually add the wet ingredients to the pumpkin mixture, beating on low speed until just combined. Do not overmix.
7. Pour the pumpkin filling into the prepared crust.
8. Bake for 30-35 minutes, or until the center is just set but still slightly jiggly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
9. Remove from oven and let cool completely on a wire rack.
10. While the tart cools, prepare the cranberry gelee:
11. In a medium saucepan, combine 12 oz fresh or frozen cranberries and ½ cup water. Cook over medium heat until cranberries burst, about 5-7 minutes.
12. Let cool slightly, then puree in a blender until smooth.
13. Strain the puree through a fine-mesh sieve to remove seeds.
14. In the same saucepan, combine ½ cup sugar and ¼ cup water. Bring to a boil, stirring until sugar dissolves.
15. Remove from heat and stir in ¼ cup orange juice and the strained cranberry puree.
16. In a small bowl, sprinkle 2 tsp unflavored gelatin over 2 tbsp cold water. Let stand for 5 minutes to soften.
17. Microwave for 10 seconds, or until completely melted. Whisk into the cranberry mixture.
18. Gently pour the cranberry gelee over the cooled pumpkin filling. Use a toothpick or small knife to gently swirl the gelee, if desired.
19. Refrigerate for at least 1 hour, or up to 2 days, until the gelee is set.
20. Carefully remove the tart from the pan and serve.