This Thanksgiving I volunteered to make dessert (of course), and in addition to a fancy pumpkin cake (you’ll see it soon!) I wanted to make something else for a little contrast. This sweet and tangy cranberry cheesecake tart was just the thing– the tart cranberries are nicely balanced by the creamy cheesecake, and the crumble topping adds a little textural interest.
I originally made this by using a mixer for the cheesecake filling and doing the crust by hand, but like my Berry Cheesecake Galette I’ll bet you could do both in the food processor to make it go faster. Plus, it travels well, can be served at any temperature, and I’ve been known to grab a slice for breakfast as well as dessert– hey, it has fruit in it, right?
Every year for Thanksgiving, we go to my aunt’s house for Thanksgiving dinner– and every year, I bring some kind of baked good to share. Over the years, I’ve developed some criteria to maximize people’s enjoyment of my creation: It has to keep well at room temperature, because the fridge is full already. It has to be easy and neat to eat, so people don’t have to get out plates or forks to get a piece. And it has to be a cake or loaf of some kind (rather than individually-portioned cookies, etc.) because while people are sometimes reluctant to grab an entire cookie or cupcake between meals, they’re always happy to slice off just a teeny-weeny bit to snack on as they pass by.
This bundt cake is perfect for the occasion– it’s got a dense, fine crumb that lets it hold together well when people pick up a slice, it’s not so sweet or decadent that people feel guilty about grabbing some, and it’s appropriately festive, being chock-full of cranberries and pecans. And yes, the flavor combination may sound familiar from my Cranberry-Orange Walnut Muffin recipe, but this cake is a lot richer and denser than the light, fluffy muffins, making it just the right dessert for a family event.