Cranberry Cheesecake Tart with Gingersnap Crust

6 ounces fresh cranberries

3/4 cup brown sugar

½ cup water

1 orange, peel and the juice

½ cup pecans

½ teaspoon ginger

¼ teaspoon cinnamon

8 ounces cream Cheese, softened

8 ounces whipped cream (cool whip or homemade)

¼ cup sugar

1 teaspoon triple sec or orange extract

1 cup crushed Ginger Snaps

¼ cup melted butter

Grate peel off orange with a micro plane add it with the juice of the orange to the water and bring the water to a boil with the sugar. When the sugar dissolves add cranberries, ginger and cinnamon. Cook until cranberries pop, about 5 to 10 minutes. Stir in pecans and refrigerate.  Melt butter and mix with crushed ginger snaps and press into the bottom of a pie plate or cheese cake pan. If you make your own whipped cream, whip until it stiffens and mix in cream cheese, sugar and triple sec. (If you buy prepared whipped cream carefully mix it with cream cheese with a mixer, it will work). When light and fluffy pour into crust and refrigerate for several hours. Pour cranberries over the top.




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