Here’s a perfect Thanksgiving dessert–easy, yet unexpected, but familiar enough that it will fit right in with any menu. I admit that I’m usually not the biggest fan of cheesecake. I mean it’s fine, but I’d rather have just cheese, or just cake–not necessarily a combination of the two! This tart works well even for me, though. There’s a thick chocolate-cookie crust with only a thin layer of rich, not-too-sweet cheesecake filling. The glaze on top is made from prepared orange marmalade and a nice dose of bourbon, which is reminiscent of an Old Fashioned, but much, much subtler. In fact, if you serve drinks after your Thanksgiving meal, a little glass of neat bourbon or an Old Fashioned would be perfect with this. Sure to impress! Did I mention it’s super easy, too? Read on for the recipe:Orange-Bourbon Cheesecake Tart
For the crust:
30 chocolate wafer cookies (such as Nabisco Famous), finely ground in a food processor (about 1 1/3 cups crumbs)
1 tablespoon granulated sugar
¼ teaspoon coarse kosher salt
6 tablespoons unsalted butter, melted
For the cheesecake:
2 (8-ounce) bars of cream cheese, room temperature
½ cup granulated sugar
1 egg, room temperature
1 tablespoon plus 1 teaspoon bourbon
1 teaspoon pure vanilla extract
½ cup sour cream, room temperature
½ teaspoon finely grated orange zest
½ cup prepared sweet orange marmalade (such as Smucker’s)
1 tablespoon bourbon
- Heat oven to 350 degrees with rack in center. Combine cookie crumbs, sugar and salt in a bowl; stir in melted butter. Firmly press crumb mixture into the bottom and sides of a 9-inch round tart pan with removable bottom (set tart pan on a baking sheet before making crust.) Bake until crust is set and surface looks dry, about 15 minutes. Remove from oven and cool to room temperature, keeping tart pan on baking sheet.
- Reduce oven to 325 degrees. In a stand mixer (or with a handheld), beat together cream cheese and sugar until smooth. Add egg, bourbon, and vanilla; beat well. Beat in sour cream and orange zest. Spoon cream cheese mixture into cooled tart shell, smooth top, and bake until edges are dry and slightly puffed and center is just set, 30 to 35 minutes. Remove from oven and cool to room temperature.
- Combine marmalade and bourbon in a small saucepan over medium heat. When mixture is hot but not boiling, spoon it over the cooled cheesecake. Use an offset spatula to gently spread glaze in a thin, even layer. Refrigerate until cold. Unmold before serving.
Note: Tart can be made 1 day ahead. Leave in pan and cover with plastic wrap overnight. Do not let plastic wrap touch glaze. Let set 15 minutes at room temperature and unmold before serving.
Recipe and photo by Regan Burns Cafiso for iVillage.