Cranberry Hazelnut Cream Cheese Tart
This post is sponsored by Philadelphia Cream Cheese.
I love cranberry season! Every year, I get excited when I can pick up fresh cranberries from the grocery store. These tart little suckers are one of my favorite winter fruits, and I love baking with them (case in point: cranberry muffins, cranberry hazelnut crepe cake, cranberry orange cookies). So, naturally, this cranberry hazelnut cream cheese tart happened. And it should happen for your holiday entertaining too.
It’s actually spectacular for a simple dessert. Tart cranberries are swirled into a creamy cream cheese base, and all that goodness is baked in a sweet tart crust made with hazelnut and almonds. The crust contends for being the best thing here, but the cream cheese filling—made with the fresh milk and real cream in Philadelphia Cream Cheese—is also a great contender. The chewy, nutty crust and tart, sweet cream cheese filling complement each other and make this an incredible dessert.
If you are looking for a tart to impress your guests this holiday season, look no further than this cranberry hazelnut cream cheese tart. Everyone will love it—cranberry lovers and non-cranberry lovers alike.
- 1 cup fresh cranberries
- ¼ cup sugar
- ½ teaspoon orange zest
- 2 tablespoons orange juice
- ¼ cup almond meal
- 1 ¼ cups all-purpose flour
- ¼ cup hazelnuts
- ½ cup powdered sugar
- ¼ teaspoon salt
- 9 tablespoons cold unsalted butter
- 1 large egg yolk, whisked
- 10 ounces original Philadelphia Cream Cheese, softened at room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon orange blossom water (or orange extract)
- 2 tablespoons heavy cream or half-and-half
- In a medium saucepan set over medium heat, combine all the ingredients for the cranberry filling. Cook, stirring occasionally, until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.
- Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.
- In a food processor, pulse together the almond meal, all-purpose flour, sugar, and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.
- Turn out dough onto a clean surface and, using your hands, knead together until dough comes together.
- Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork, poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.
- In a large bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.
- Using a rubber spatula, gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look, stir it well.
- Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes, or until cheesecake sets.
- Remove from the oven and let cool to room temperature, then chill for at least 2 hours in the refrigerator before serving.
Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For some additional inspiration, click here.