Pumpkin Cheesecake Tart With Cranberry Gelee

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Steps

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Preheat the oven to 325 degrees.

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Filling: in a large bowl , combine the cream cheese , brown sugar , ground spices , nutmeg and salt.

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Using an electric mixer , beat at medium speed until smooth.

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Beat in the pumpkin puree until smooth.

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Beat in the cream , maple syrup , vanilla and eggs at low speed until blended.

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Put the crust on a large , sturdy baking sheet and set it in the oven.

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Pour the pumpkin custard into the crust.

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Bake for 30 to 35 minutes , until the custard is just set but still slightly jiggly in the center.

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Cover the edge with foil if the crust starts to brown too much.

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Transfer to a rack and let cool completely.

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Gelee: in a medium saucepan , combine the cranberries with 1 / 2 cup of water and cook over moderate heat until they begin to pop , about 5 minutes.

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Let cool.

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Transfer to a blender and puree until smooth.

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Strain the puree through a fine sieve.

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Rinse out the saucepan.

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Add the sugar and 1 / 4 cup of water to the saucepan and bring to a boil , stirrin.

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Ingredients

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sweet tart crust, cream cheese, light brown sugar, cinnamon, ground ginger, ground allspice, ground cardamom, ground cloves, white pepper, nutmeg, salt, canned pumpkin puree, heavy cream, pure maple syrup, pure vanilla extract, eggs, fresh cranberries, sugar, orange juice, unflavored gelatin