Creamy Cranberry Tart

• 12 -13 graham crackers, boards crushed (2 cups crumbs)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 14 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 13 cupgranulated sugar
• 1 egg
• 1 teaspoonvanilla extract
• 1 (16 ounce) can whole berry cranberry sauce
• 12 cupconfectioners' sugar

1. Heat oven to 350 degrees F. Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened.
2. Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan.
3. Bake at 350 degrees F for 10 minutes.
4. Let cool slightly on a wire rack.
5. Filling and Topping: In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg and vanilla extract.
6. Pour into slightly cooled crust.
7. Pour cranberry sauce into a small bowl and stir to loosen.
8. Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
9. Bake at 350 degrees F for 30 minutes, until set.
10. Remove to a wire rack and cool completely.
11. Transfer to refrigerator to chill.
12. Before serving, in a small bowl, combine confectioners' sugar and 2 teaspoons water.
13. Stir until smooth.
14. Transfer to a small resealable plastic bag and snip off a corner.
15. Drizzle over tart and allow to dry.
16. Slice and serve.

crackers, unsalted butter, sugar, salt, cream cheese, sugar, egg, teaspoonvanilla, cranberry sauce, sugar

Taken from www.food.com/recipe/creamy-cranberry-tart-490787 (may not work)