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Pumpkin Cheesecake Tart with Cranberry Gelée

The Cheesecake Stands Alone

This cheesecake tart started its life as a petit four at New York City's Gotham Bar and Grill, where pastry chef Deborah Racicot tests new creations before turning them into stand-alone desserts. With its creamy pumpkin filling and ruby-red cranberry gelée topping, it clearly deserved a spot on the menu.

Published November 2003
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