With a pecan shortbread crust, sweet cream cheese filling and a sweet-tart, citrus cranberry topping, this makes a wonderful dessert for fall and winter holidays.
3 cups fresh cranberries
1 1/2 cups granulated sugar
1/2 cup water
2 tablespoons cornstarch
1 cup all-purpose flour
1/2 cup ground pecans
1/2 cup butter
2 (8-ounce) packages cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1 1/2 cups whipping cream, whipped
- Combine cranberries, sugar, water and cornstarch in 2-quart saucepan. Bring to a boil; cook until skins of cranberries pop, stirring constantly. Cool.
- Combine flour and pecans; cut in butter. Pat onto bottom of 13x9x2-inch pan. Bake in a preheated oven at 350°F (175°C) for 15 minutes. Cool.
- Combine cream cheese, sugar and lemon juice, mixing until well-blended. Blend in lemon rind; fold in whipped cream. Spread over cooled crust. Top with cooled cranberry mixture. Chill several hours. Serve with additional whipped cream.
Makes 12 to 15 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.