Canned cranberry sauce swirled through a velvety cream cheese filling makes a stunning holiday dessert. The tart cranberries offer a flavorful counterpoint to the richness of the filling.
Heat oven to 350°F. In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened. Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.
In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg and vanilla extract. Pour into slightly cooled crust. Pour cranberry sauce into a small bowl and stir to loosen. Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
Bake at 350°F for 30 minutes, until set. Remove to a wire rack and cool completely. Transfer to refrigerator to chill.
Before serving, in a small bowl, combine confectioners' sugar and 2 teaspoons water. Stir until smooth. Transfer to a small resealable plastic bag and snip off a corner. Drizzle over tart and allow to dry. Slice and serve.