Gingersnap Cranberry Orange Cream Cheese Tart

It’s fall! This means it’s time for all the amazing flavors that inspire this season… orange, cranberry, ginger, nutmeg, pumpkin, cinnamon, and so many more. This Gingersnap Cranberry Orange Cream Cheese Tart is truly what fall dreams are made of!
Not only is it a stunning centerpiece to any fall table, but it’s also extremely delicious: sweet, tart, and super cozy! This recipe was made by my friend Sierra within a fall dessert collaboration we did together through Instagram. I created the Pumpkin Whoopi Pies on the previous blog, and she created the recipe that I share with you today. She is an amazing cook who loves family dinners, fresh foods, and yummy desserts. And let me tell you, her creation below is absolutely AMAZING!
I hope you love her recipe and use it in your next fall or winter gathering! ENJOY!

How it’s Made

You first start with making the gingersnap crust. Once you process the cookies, you’ll add butter to the mixture and then spread it out into a tart sheet or 8x8 square pan. In this case I used a pie pan which worked very well, too. You’ll then bake this until your house smells like an amazing fall bakery! The crust will be a bit bubbly, but this is normal and expected.
You’ll then make the AMAZING cranberry sauce and cream cheese filling. Pour the filling into the gingersnap crust, drizzle the cranberry sauce on top, and WALA, you have the most amazing fall or winter show-stopping dessert!

Benefits:

1. Show-stopper dessert

2. Sweet & tart

3. Beautiful

4. Perfect blend of flavors

5. Unique

I hope you love this Gingersnap Cranberry Orange Cream Cheese Tart and enjoy making it for years to come!

Gingersnap Cranberry Orange Cream Cheese Tart

Time: 45 minutes + Overnight | Serves: 8 medium slices

Ingredients:

Crust:

• 1 package of ginger snaps

• 1/2 cup of butter

  Cream Cheese Filling: 

• 8 oz cream cheese 

• 1/3 cup Cream 

• 1 eggs

• 1/3 cup sugar 

• 1/4 tsp salt 

  Cranberry sauce: 

• Juice of 1 orange 

• 1 tsp orange zest

• 1 Tbsp cinnamon

• 16 oz fresh or frozen cranberries 

• 1/4 honey 

• 1/4 tsp salt 

  Garnish:

• Cranberries

• Orange peels

• Sugar

Directions:

1. Preheat your oven to 350 degrees F. Pulse ginger snaps in a food processor until it resembles course crumbs. Add melted butter and pulse 2-3x until combined.

2. Press the buttery crumbs into a parchment lined 8 x 8” baking dish or tart pan. Place in an oven for 10 minutes. 

3. Add all the cranberry sauce ingredients to a sauce pan, stir, and cook for 5-10 mins until reduced.

4. While the cranberry sauce is cooking combine all the ingredients for the filling in the food processor. Add the filling to a double boiler and cook on medium heat, stirring constantly, until thickened (5-10 mins) 

5. Strain cranberry sauce and put into a container with a spout for easy pouring.

6. Add the cream cheese filling to the warm ginger snap crust. Then, drizzle cranberry sauce and swirl with a toothpick to make a unique design. Allow it to set in the fridge overnight.

7. Lift out from the parchment paper and cut into squares or slices before serving.

Recipe by: Sierra Denham

I hope you love making these Gingersnap Cranberry Orange Cream Cheese Tart and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you :)

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