Pumpkin Cheesecake Tart with Cranberry Gelée
This pumpkin-cheesecake pie 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. The combination of pumpkin and cranberries makes it an ideal Thanksgiving ending. Plus: More Dessert Recipes and Tips Plus: Ultimate Thanksgiving Guide
Cooking Club Tip: Blind baking refers to baking a pie or tart crust without its filling. The shell is usually pricked with a fork to prevent bubbling, lined with foil and weighed down with dried beans, raw rice or pie weights. The foil and beans are removed once the crust is set and firm to allow the bottom to brown and bake evenly. Blind baking gives the crust a head start when making pies or tarts with very moist or precooked filling.