Cheesecake Tart with Orange + Cranberries

5 from 5 votes

Cheesecake Tart with Orange + Cranberries

This Cheesecake Tart with Orange + Cranberries is the epitome of perfection! Based with a sweet, crunchy Graham cracker crust and topped with a creamy, classic cheesecake filling, this recipe is a french classic made from heaven with a modern NYC-inspired twist. The perfect dessert for the holidays.

Prep Time15

Cook Time35

Chill Time:3

Total Time50

Course: Dessert

Keyword: cheesecake, cranberry, dessert, holiday, homemade, orange, tart

Servings: large Cheesecake Tart

Calories: 3632kcal

Author: Shanika

Ingredients

Graham Cracker Crust:

2 cups Graham crackers, chopped (About 12-13 Graham Crackers)
3 Tbsps organic brown sugar
1 teaspoon ground cinnamon
4-5 Tbsps unsalted butter, melted

Cheesecake Filling:

2 (8 oz.) packs organic cream cheese
⅓ cup pure cane sugar
4 Tbsps organic heavy cream
½ teaspoon sea salt
1 teaspoon vanilla extract
2 large eggs, room temperature
2 medium oranges, sliced w/ skin
cranberries

US Customary - Metric

Instructions

For the Graham Cracker Crust:

Preheat the oven to 350 degrees Fahrenheit.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, cinnamon, brown sugar and melted butter in a medium bowl and mix with a spatula until well incorporated.
Add the crumble to a 9-inch tart pan and lightly press down into the bottom with your fingers to ensure that it’s perfectly covering the bottom and sides evenly.
Bake the crust for 15-20 minutes until slightly crisp.
Remove from oven and let cool for about 5 minutes.

For Cheesecake Filling:

In a the bowl of an electric stand mixer, beat cream cheese until smooth.
Mix in pure cane sugar, sea salt, and vanilla. Continue mixing on medium speed. Slowly add heavy cream and mix until well incorporated.
Now, mix in eggs, one at a time, until everything is well combined. **NOTE: Don't over-mix!**
Reduce oven temperature to 325 degrees Fahrenheit.
Add the cheesecake filling atop the crust and bake for 20 minutes or until the cheesecake's center sets. **NOTE: test this by using a toothpick or pastry skewer; center should come out mostly clean.**
Once done, remove tart from the oven and let cool for 15-20 minutes. Transfer to the refrigerator to chill completely, at least 2-3 hours minimum.
When chilled, add sliced oranges and cranberries in any fashion you please. Tart should be easy to cut through and serve. Enjoy!
Bon Appetite!

Nutrition