Cranberry Cheesecake Tart Recipe

Ingredients

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
1 can (348 mL) whole berry cranberry sauce
1/2 cup (125 mL) chopped pecans
6 tbsp (90 mL) sugar
1 tbsp (25 mL) cornstarch
375 g cream cheese, softened or 1 1/2 pkgs (250 g each)
2 eggs
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) milk
1 cup (250 mL) sour cream
1/2 tsp (2 mL) vanilla
2 tbsp (25 mL) sugar

	PREP TIME 30m	COOK TIME 5h	TOTAL TIME 5h30m
YIELD 10 servings

Heat oven to 450ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely, about 15 minutes. Reduce oven temperature to 375ºF.
In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
In medium bowl, beat cream cheese, eggs, 1/2 cup sugar and the milk with electric mixer on medium speed until smooth.
Spoon evenly over cranberry mixture. Bake at 375ºF 25 to 30 minutes or until set.
In small bowl, mix topping ingredients. Spoon evenly over filling. Bake 5 minutes longer. Cool slightly.
Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining tart.