Cranberry Cream Cheese Tart Recipe

Crust:  Mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Filling:  In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and refrigerate several hours or overnight. Serve with the Cran-Raspberry Sauce.

Cran-Raspberry Sauce: In a large saucepan combine all the ingredients. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. Makes about 2 cups (480 ml).

Serves 6 - 8 people.

Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)

2 tablespoons (30 grams) granulated white sugar 

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Cream Cheese Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened raspberries

2 cups (200 grams) fresh cranberries

1/2 cup (100 grams) granulated white sugar (or more to taste)

Zest of a lemon or orange (optional)