Pumpkin Cheesecake Tart with Cranberry Gelee
Elevate your fall dessert game with this show-stopping Pumpkin Cheesecake Tart with Cranberry Gelee, a perfect blend of warm, spiced flavors and tangy sophistication. This recipe features a buttery graham cracker crust, a creamy pumpkin cheesecake filling infused with cinnamon and nutmeg, and a vibrant, jewel-like cranberry gelee topping that adds a refreshing, tart contrast. Ideal for holiday gatherings or a cozy autumn treat, this dessert combines seasonal ingredients with stunning presentation. With a make-ahead option and easy-to-follow steps, it's a crowd-pleasing masterpiece that’s as delicious as it is beautiful.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.75 cups Pumpkin puree
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 large Eggs
- 1.5 cups Fresh or frozen cranberries
- 0.5 cups Granulated sugar
- 0.25 cups Water
- 1 teaspoons Unflavored gelatin powder
- 2 tablespoons Water (for the gelatin)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust for 10 minutes. Remove it from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and fluffy.
Add the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well combined.
Beat in the eggs one at a time until incorporated. Be careful not to overmix.
Pour the pumpkin cheesecake filling into the cooled crust. Smooth the top with a spatula.
Bake the tart for 40-45 minutes, or until the edges are set, and the center is slightly jiggly. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the cranberry gelee, combine the cranberries, 1/2 cup sugar, and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and soften (about 10 minutes).
Use a fine-mesh sieve to strain the mixture, discarding the solids. Set the cranberry liquid aside to cool slightly.
Sprinkle the unflavored gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes.
Heat the bloomed gelatin in a small microwave-safe bowl for 10-15 seconds, or until fully dissolved.
Mix the dissolved gelatin into the cranberry liquid, stirring until fully combined.
Gently pour the cranberry gelee over the chilled cheesecake tart, spreading it evenly. Refrigerate for an additional 1-2 hours, or until the gelee is set.
Carefully remove the tart from the pan, slice, and serve chilled.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 41.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
