Pastry--
1/2 cup butter
1 cup flour
1/4 teaspoon salt
1/2 cup sour cream
2 Tablespoons cold milk

Filling--
1, 8 oz package of cream cheese, softened
1 jar of marshmallow cream
1 can whole berry cranberry sauce
1/2 cup white sugar
1/2 cup freshly squeezed orange juice
2 Tablespoons finely shredded orange zest
1/4 cup cornstarch
Water

Preheat oven to 400 degrees. 1. Combine the butter, flour, and salt in a food processor with the blade attachment. Blend until the crumbs are pea-size. 2. Add the sour cream and cold milk and blend until the mixture comes together in a ball. Do not overmix, as the crust will become tough. 3. Press the dough into a large 10x1in. tart pan. 4. Bake the crust for 20 minutes or until the crust has begun to brown. Set aside to cool. 5. Combine the cranberry sauce, sugar, orange juice, and orange zest in a saucepan over medium heat. Cook for 10 minutes. 6. Combine the cornstarch with 1/4 cup of cold water to make a slurry. Add the slurry to the cranberry mixture and heat until thickened and bubbly. Remove from heat and cool without stirring. 7. Using a mixer, beat together the softened cream cheese and marshmallow cream until well combined. 8. Spread the cream cheese mixture in the cooled tart shell. 9. Cover with the cooled cranberry mixture. 10. Refrigerate for 1 hour prior to serving.



Notes: If you do not have a tart pan, you may substitute a deep 9- or 10inch pie plate. This recipe tastes like a decadent cheesecake, but is super-easy and elegant.



Number of Servings: 10