Pumpkin Cheesecake Tart With Cranberry Gelee

1. 1

   Preheat the oven to 325 degrees.

2. 2

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

3. 3

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

4. 4

   Beat in the pumpkin puree until smooth.

5. 5

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

6. 6

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

7. 7

   Pour the pumpkin custard into the crust.

8. 8

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

9. 9

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

10. 10

    Transfer to a rack and let cool completely.

11. 11

    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.

12. 12

    Let cool.

13. 13

    Transfer to a blender and puree until smooth.

14. 14

    Strain the puree through a fine sieve.

15. 15

    Rinse out the saucepan.

16. 16

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

17. 17

    Let cool.

18. 18

    Stir in the orange juice and cranberry puree.

19. 19

    In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.

20. 20

    Microwave for 10 seconds, or until completely melted.

21. 21

    Whisk the gelatin into the cranberry mixture and pour the gelee over the pumpkin custard; shake it gently to even it out.

22. 22

    Refrigerate the tart until set, at least 1 hour and up to 2 days.

23. 23

    Remove the tart ring and serve.

* Per serving · 4 servings · Values may vary.