Pumpkin Cheesecake Tart with Cranberry Gelee

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1hr 35mins

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. Filling: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt.
  3. Using an electric mixer, beat at medium speed until smooth.
  4. Beat in the pumpkin puree until smooth.
  5. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  6. Put the crust on a large, sturdy baking sheet and set it in the oven.
  7. Pour the pumpkin custard into the crust.
  8. Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
  9. Cover the edge with foil if the crust starts to brown too much.
  10. Transfer to a rack and let cool completely.
  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. Let cool.
  13. Transfer to a blender and puree until smooth.
  14. Strain the puree through a fine sieve.
  15. Rinse out the saucepan.
  16. Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
  17. Let cool.
  18. Stir in the orange juice and cranberry puree.
  19. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
  20. Microwave for 10 seconds, or until completely melted.
  21. Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out.
  22. Refrigerate the tart until set, at least 1 hour and up to 2 days.
  23. Remove the tart ring and serve.

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