Cheesecake tart, the crowd roared!!

Here is what is left of the cheesecake tart with lime curd that we made for dessert last night.
While I have posted this recipe, I think it got buried under the pumpkin spice version.
Everyone at the party raved about this cheesecake with the lime curd topping Genna made. It was lighter than other tarts made with the same recipe. I think it may have been because of the cream cheese I used. Normally I just use the bricks of cream cheese from Trader Joe's, this time I went to the closest store: New Leaf (think local Whole Foods). All they had was Nancy's brand, I used to buy her yogurt all the time, I think she makes superior cream cheese too.

My dear friend Mita, the famous food blogger :  The Clumsy Cook, requested I post it again. Here you go, Mita :-)

Basic Cheesecake Tart.

Crust:

        6 graham crackers ( or 14 gingersnaps)

      1/3 cup almond meal

      1/4 cups sugar

      4 tablespoons melted butter

Filling:

    2 bars (8 ounces each) cream cheese, room temperature

    1/2 cup sour cream or Greek yogurt

    1 large egg

    1/2 cup sugar

    1/2 teaspoon pure vanilla extract

    a pinch of salt

 

Preheat oven to 350 degrees. 

1. Make crust: In a food processor, grind graham crackers or gingersnaps, almond meal, and 1/4 cup sugar until finely ground; add melted butter, and process until moistened.

 

Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. 

Freeze at least 15 minutes.

   2. Make filling: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream or yogurt, 1/2 cup sugar, 1 egg, vanilla, and salt in food processor; blend just until smooth. 

 

Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. 

Bake until filling is just set, 30 to 35 minutes. 

Transfer tart pan to a wire rack to cool completely.

 

Cover with your chosen topping and chill for at least 4 hours or overnight.

To make it lemon, add lemon zest and extract to the filling and top with lemon curd or lemon glaze.

To make it fruity, top with fresh fruit or jam of your choice.

Pumpkin cheesecake

Some of the folks in my poker group love cheesecake, so when I had extra cream cheese and Halloween decor that needed transfiguration, pumpkin cheesecake came to mind.

I have this great recipe that originally came from the food magazine Everyday Food, it was for a cheesecake tart with a fruit topping. I have made it many time in many different ways.  I have adapted it to make this excellent light pumpkin cheesecake, it would be great for a Thanksgiving dessert.
I'll give you both recipes.

First I had to dispatch Jack.

I scraped out the seeds and stringy bit and steamed it, scraped it out of the skin and pureed it in the food processor.

Pumpkin Cheesecake

The Crust:

        14 gingersnaps

        1/3 cup almond meal

        1/4 cups sugar

         4 tablespoons melted butter

Make crust: Preheat oven to 350 degrees.

In a food processor, grind gingersnaps.

Add, almond meal, and 1/4 cup sugar, process until finely ground.

 Now add melted butter, and process until moistened. 

Transfer to a 9-inch removable-bottom tart pan. 

Using the base of a dry measuring cup, press mixture firmly into the bottom.

 Freeze at least 15 minutes.

The Filling:

  2 bars (8 ounces each) cream cheese, room temperature

  3/4 cup pumpkin puree

   1 large egg

   1/2 teaspoon pure vanilla extract

   Pinch salt

   3/4 tsp. cinnamon, 

   1/8 to 1/4 tsp. each: powdered cloves, nutmeg and ginger powder

   1/2 cup brown sugar

2. Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, pumpkin puree , 1/2 cup brown sugar, egg, vanilla, spices and salt in food processor; blend just until smooth.

 Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. The baking sheet is because the crust leaks a bit of butter as it bakes.

Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.

Chill for at least several hours. The nice thing is that you can make it ahead of time and it will only tatse better in a couple of days.

Serve with whipped cream and make your friends happy.

Basic Cheesecake Tart.

Crust:

        6 graham crackers 

      1/3 cup almond meal

      1/4 cups sugar

      4 tablespoons melted butter

Filling:

    2 bars (8 ounces each) cream cheese, room temperature

    1/2 cup sour cream

    1 large egg

    1/2 cup sugar

    1/2 teaspoon pure vanilla extract

    a pinch of salt

Make it the same way as the above recipe.

To make it lemon, add lemon zest and extract to the filling and top with lemon curd or lemon glaze.

To make it fruity, top with fresh fruit or jam of your choice.