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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cranberry Cheesecake Tart |
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Serves: 10 Print this RecipeJames Sioboden - Puyallup, Washington Bake-Off® Contest 34, 1990 Prize Winner Because this recipe uses canned cranberry sauce, you can make this irresistible two-layer cheesecake any time of year. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 (16-ounce) can whole cranberry sauce 1/2 cup chopped pecans 1 cup sugar, reserving 2 tablespoons for topping 1 tablespoon cornstarch 1 1/2 (8-ounce) packages (12 oz.) cream cheese, softened 2 eggs 1 tablespoon milk TOPPING 1 cup dairy sour cream 1/2 teaspoon vanilla extract Heat oven to-450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes. Cool completely. Reduce heat to 375°F. In medium bowl, combine cranberry sauce, pecans, 6 tablespoons of the sugar and cornstarch; spread into cooled baked shell. In medium bowl, beat cream cheese, eggs, remaining 1/2 cup sugar and milk at medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375°F. for 25 to 30 minutes or until set. In small bowl, combine sour cream, reserved 2 tablespoons sugar and vanilla; mix well. Spoon evenly over filling. Bake at 375°F. for an additional 5 minutes. Cool slightly. Refrigerate 3 to 4 hours or until set. Store in refrigerator. Nutrition Per Serving: Calories 480; Protein 6g; Carbohydrate 51g; Fat 28g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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