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Cheesecake Tart with Orange + Cranberries
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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.
Course Dessert
Keyword cheesecake, cranberry, dessert, holiday, homemade, orange, tart
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time: 3 hours
Total Time 50 minutes
Servings 1 large Cheesecake Tart
Author Shanika | Orchids + Sweet Tea

Ingredients

Graham Cracker Crust:

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

Cheesecake Filling:

  • 2 (8 oz.) packs organic cream cheese
  • 1/3 cup pure cane sugar
  • 4 Tbsps organic heavy cream
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2 medium oranges, sliced w/ skin
  • cranberries

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!