Cranberry Cheesecake Squares Food

CRANBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

CRANBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, butter, and 1 egg together in a bowl using an electric mixer on low speed until mixture is crumbly; stir in pecans. Press mixture into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is set, 5 to 8 minutes.
• Beat cream cheese, confectioners' sugar, 1 egg, and vanilla extract together in a bowl using an electric mixer until smooth. Stir cranberry sauce and nutmeg together in a separate bowl. Carefully spread cream cheese mixture onto crust. Spoon cranberry sauce mixture in 3 rows lengthwise over cream cheese mixture. Pull a knife through cranberry sauce mixture into cream cheese mixture to form swirls.
• Bake in the preheated oven until cream cheese mixture is set, 30 to 40 minutes. Cool completely before cutting into bars.

CRANBERRY CHEESECAKE SQUARES

Steps:

• Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
• Cranberry Swirl
• Begin by making the cranberry swirl sauce. Add the cranberries, sugar, orange juice and salt to a medium saucepan.
• Bring the mixture to a slow boil over medium heat. Reduce the heat to medium-low and let it simmer for 25 min., stirring occasionally, until the cranberries have burst and the mixture has gotten thick. (Don't break up the cranberries too much because you want to have nice juicy bursts in the squares. )
• Remove from the heat and let this cool a bit while you make the cheesecake.
• Cheesecake Squares
• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches the boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack of the oven, filling the casserole dish almost all of the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that the crust won't crack.)
• To make the crust, mix together the graham cracker crumbs, butter and brown sugar.
• Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the squares out of the dish when you want to slice and serve.
• Press the graham cracker mixture onto the bottom of the dish and set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
• Crack the eggs into a separate bowl. Add the eggs, 1 at a time, to the cream cheese, scraping the side of the bowl after each addition.
• Add the sour cream and heavy cream and beat until everything is mixed well. Pour the cheesecake mixture into the dish.
• Spoon tablespoon-sized dollops of the cranberry swirl sauce all over the cheesecake. Using a toothpick or skewer, swirl the sauce all over the pan making a design of your liking.
• Place the dish on the middle rack of the oven.
• Bake for about 1 hour. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
• Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
• After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
• When you're ready to serve, pull up on the parchment to remove the sheet of cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut.

CRANBERRY-GINGER CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch baking dish with foil, leaving ends of foil hanging over sides of dish; spray with cooking spray.
• Combine flour, oats, nuts, butter and 1/4 cup sugar; press onto bottom of prepared baking dish. Bake 12 min.
• Meanwhile, beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add ginger; mix well. Add eggs, one at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture over crust; top with cranberries.
• Bake 40 to 45 min. or until center is almost set; cool completely.
• Refrigerate 2 hours. Use foil handles to remove dessert from dish before cutting into bars.

CRANBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
• Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
• Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
• Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
• Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
• Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

CRANBERRY CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

EASY CRANBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.
• Line a 12x8 glass dish with dough.
• Bake for 7 minutes or until crust is set, but not browned.
• Cream the cream cheese with the powdered sugar, vanilla and 1 egg.
• In separate mixing bowl combine cranberry sauce with nutmeg.
• Pour cream cheese mixture over top of crust, making sure to spread evenly.
• Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.
• Bake for 35 minutes or until cream cheese mixture is set.
• Cool completely and cut into bars.

WINNING CRANBERRY CHEESECAKE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.