Where did this month go? It started out so turbulent, so unsure. The beginning of November existed only in liminal spaces and pockets of time. In short days that slipped into nighttime. And in a new era.

This month, I’ve taken some time to just cook for myself. Without the lingering thought of preparing for photos or chasing the light. Going into my first winter as a natural light food photographer, I’m noticing the changing light. The nuanced tones of blue and grey that seep in. The strongest light that shines through earlier in the day. I wish I could just sit with it for a while, observing the new patterns and subtleties each hour.

These Cranberry Cheesecake Tarts are a result of letting myself be a little creative this month. Cranberries are a must in November. Leftover cranberry sauce often turns into ice cream or yogurt topping and is made again after Thanksgiving. I know so many forego homemade cranberry sauce, but I’d miss the sweet jam laced with fragrant spices, orange zest, and sour-bitter undertones.

In this most unusual of years, I thought I'd share a new recipe this Thanksgiving. While there are a few different elements to prepare, everything is simple and can be made the day before! Cranberries are cooked with orange juice, apples, brown sugar, and fragrant spices until soft and jammy, then left to thicken. While the sauce cools, you make a simple crumble-style crust that is partially baked and browned. Whip up a sweet and luscious cream cheese filling with a dash of vanilla, putting a couple of spoonfuls in each mini tart shell (or all of it in a 10-inch shell)!

Spoon a few teaspoons of the cranberry sauce on top, giving a slight swirl to each tart to allow the deep red to bleed into the creamy filling. Then, the minis are baked for 18-20 minutes until cooked through with a little wiggle. All that's left is chilling the tarts for 2 hours before serving. Everything came together super easy and the combination of sweet and sour, creamy and fruity, reminds me of our savored holiday leftovers and cranberry-topped ice cream.

Hopefully, this gives you some ideas for an easy two-in-one Thanksgiving dessert and a great way to use your leftovers! Have a safe and happy holiday everyone - enjoy!

Cranberry Cheesecake Tarts

Lusciously creamy cheesecake filling topped with a sweet and tart spiced cranberry sauce, in a buttery crumble crust.

Yield: 8 (4-inch) tartlets | Time: 1 hour cook time (2 hour rest time)

Ingredients

For the Crust

1 1/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon baking powder
1-2 teaspoons milk
1/4 teaspoon salt

For the Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup - 1 cup Spiced Orange Cranberry Sauce

Method

Heat the oven to 350ºF.
Mix together the flour, baking powder and salt. Add the butter, then mix together with a pastry cutter or your hands, adding milk if needed, until the mixture forms pea-sized lumps that can hold together. Press a thin layer of crust into the tart pans, poking a few holes in each one with a fork. Bake for 10 minutes, until golden, and set aside to let cool.
Meanwhile, blend together the cream cheese, sugar, egg, and granulated sugar, until smooth and creamy. Layer around 2 spoonfuls of cream cheese filling into each shell, then spoon a few teaspoons of Spiced Orange Cranberry Sauce over the top.
Bake for 18-20 minutes until the filling sets and still has a slight wiggle. Chill for at least 2 hours before serving.

Note: For a 9-inch tart, save 1/2 cup of the tart crust crumble for the top of the tart, and bake for 30-35 minutes.