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.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined.

Step 3

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.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and fluffy.

Step 5

Add the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well combined.

Step 6

Beat in the eggs one at a time until incorporated. Be careful not to overmix.

Step 7

Pour the pumpkin cheesecake filling into the cooled crust. Smooth the top with a spatula.

Step 8

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.

Step 9

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).

Step 10

Use a fine-mesh sieve to strain the mixture, discarding the solids. Set the cranberry liquid aside to cool slightly.

Step 11

Sprinkle the unflavored gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes.

Step 12

Heat the bloomed gelatin in a small microwave-safe bowl for 10-15 seconds, or until fully dissolved.

Step 13

Mix the dissolved gelatin into the cranberry liquid, stirring until fully combined.

Step 14

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.

Step 15

Carefully remove the tart from the pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1652.9g)

Amount per serving	% Daily Value*
Calories	4358.5

Total Fat 261.1g	0%
Saturated Fat 148.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1063.9mg	0%
Sodium 2740.4mg	0%
Total Carbohydrate 470.2g	0%
Dietary Fiber 22.0g	0%
Total Sugars 330.1g
Protein 60.0g	0%

Vitamin D 82IU	0%
Calcium 720.7mg	0%
Iron 13.1mg	0%
Potassium 1509.6mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 5.4%

Carbs: 42.1%