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Cranberry Swirl Cheesecake Tart

Source: Taste of the South Magazine

Pretty for Christmas or at Thanksgiving

Ingredients

  • 9 oz. box chocolate wafer cookies
  • 6 Tbls. chilled unsalted butter, cut into 6 pieces
  • 2 (8 oz.) pkgs. cream cheese, softened (not low-fat)
  • 1 Tbls. unbleached all-purpose white flour
  • 2/3 c. white sugar
  • 1 c. sour cream (Daisy low-fat)
  • 1 t. vanilla
  • ½ t. lemon zest
  • 2 large eggs

Cranberry Swirl

  • 1 c. fresh or frozen cranberries, thawed
  • 3 Tbls. water
  • 2 Tbls. fresh lemon juice
  • 2 Tbls. white sugar
  • 2 Tbls. light corn syrup

Instructions

Spray an 11-inch round tart pan with a removable bottom with cooking spray.

CRUST: Combine cookies and butter in a food processor; pulse until finely ground. Press cookie crumb mixture into bottom and up the sides of prepared tart pan. Bake for 8 minutes at 350 degrees. Remove from oven; let cool for 30 minutes on a wire rack.

CRANBERRY SWIRL: In a small saucepan, combine cranberries, water, lemon juice, 2 tablespoons white sugar and corn syrup; bring to a boil over medium-high heat. Reduce heat to med-low, simmer until cranberries pop and mixture thicken (about 5 minutes). Remove from heat; let cool for 15 minutes, stirring occasionally.

Pour cranberry mixture into a blender or mini food processor and process until smooth, stopping to scrape side of container. Transfer to a bowl and set aside.

CHEESECAKE FILLING: In a large bowl, combine cream cheese, 2/3 cup sugar and flour. Beat with a mixer at medium speed until smooth, stopping to scrape sides of bowl. Add sour cream, vanilla and lemon zest, beating until combined. Add eggs, one at a time, beating well after each addition. Spread cream cheese mixture evenly into prepared crust. Don’t over mix!

Drop cranberry mixture by teaspoonful’s over cream cheese mixture. (If cranberry mixture has thickened, stir in 2 teaspoons water before dropping onto cream cheese mixture). Lightly swirl cranberry mixture using a wooden toothpick.

Gently place tart on a rimmed baking sheet. Bake 25 to 30 minutes, until set. Remove from baking sheet and let cool for 30 minutes on a wire rack. Loosely cover and refrigerate until chilled, about 3 hours.