Cranberry Sauce Cheesecake Tart
The "holiday season" is here and now we look forward to a month and a half of rich dinners, decadent desserts, ugly sweater parties, and food food food. The wonderful thing about holiday cooking is bringing family and friends together to share meals and memories. It's all very warm and fuzzy. The problem, however, is that cooking for large numbers often leads to day after day of turkey sandwiches or cookies for breakfast. The next three blogs will focus on reinventing the leftovers into something new. First things first: cranberries. You can't have a Thanksgiving meal without a gleaming bowl of jewel colored cranberries- the relish of choice over a slice of roast poultry. Year after year, however, no matter how many Thanksgiving turkey sandwiches I make, I always seem to dump a good portion of excess cranberry sauce down the garbage disposal. The solution seemed simple- some sort of dessert. This one also makes use of the leftover gingersnaps I had from my pumpkin pie crust. Enjoy after a plateful of reheated turkey and potatoes!
- 1 c. crushed ginger snaps
- 3/4 c. flour, divided
- 1/2 c. sugar, divided
- 1/3 c. melted butter
- 1 c. cranberry sauce
- 1 tsp. vanilla
- 8 oz. cream cheese
- 1 egg
Preheat oven to 350˚ F. In a medium bowl, combine ginger snaps, melted butter, 1/4 c. sugar, and 1/4 c. flour. Mix ingredients together gently until well combined. Press mixture into the bottom of a 9" fluted tart pan using fingers. make sure mixture is spread evenly on the bottom of the pan. Place pan in the oven and bake about 10 minutes to set crust. Remove from oven and allow to cool before filling.
Turn oven down to 325˚ F. In a medium bowel combine 1/4 c. sugar and cream cheese and whip together with an electric hand mixer. Add vanilla and egg, blend until well combined. Add cranberries and flour and blend until well incorporated. Pour cranberry mixture into pre-baked crust. Do not overfill. Bake in oven for 30-35 minutes until filling is set. Remove from oven and allow to cool for about 15 minutes. Wrap in plastic and refrigerate for 1-2 hours before serving. Enjoy!