Cranberry Eggnog Cheesecake Bars Food

CRANBERRY EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

CRANBERRY EGGNOG CHEESECAKE RECIPE

Steps:

• Grease a 9 inch springform pan. Securely wrap with a double layer of heavy duty aluminum foil completely covering the bottom and sides of pan and set aside. Mix together cookie crumbs, melted butter sugar and salt and press in the bottom and up the sides of springform. Chill. In a large mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat just until yellow disappears. On low add flour and nutmeg and vanilla extract and blend just until combined. Pour half of batter into prepared crust. Leaving a half inch border along the sides, add cranberry sauce gently in a thin layer. Top with remaining batter. Place foil wrapped springform in a large baking dish with tall sides. Pour very hot water as far as possible in the baking dish. Bake at 350°F for approximately 1 hour or until set. Allow to cool slightly (if serving warm) and top with sugared cranberries prior to serving. If serving cold, refrigerate until ready to serve.

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 EGGNOG TART

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
• Reduce oven temperature to 300°F.
• Make filling:
• Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
• Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
• Bake tart:
• Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
• Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
• Just before serving, remove side of pan.

EGGNOG CHEESECAKE BARS

Steps:

• Heat oven to 350°F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13x9-inch pan. Bake 8 minutes.
• In clean large bowl, beat cream cheese with electric mixer on medium speed until softened. Gradually beat in granulated sugar, 1/4 cup brown sugar, the nutmeg, cream and vanilla. Beat in eggs, one at a time, until creamy. Pour mixture over crust.
• Bake 30 to 35 minutes longer or until center is set. Sprinkle with 1/2 cup toasted almonds; press in slightly. Cool 1 1/2 hours. For bars, cut into 6 rows by 4 rows, using thin knife and wiping blade occasionally. Store covered in refrigerator.

CRANBERRY EGGNOG CHEESECAKE

Steps:

• In a saucepan, combining the first four ingredients; bring to a boil.
• Reduce heat; cook and stir over medium heat for 2 minutes.
• Remove from the heat; set aside.
• In a small bowl, combine cracker crumbs and sugar; stir in butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake at 325 degrees for 10 minutes.
• Cool on a wire rack.
• In a mixing 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 the crutst.
• Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
• Carefully spoon remaining filling on top.
• Bake at 325 degrees for 60-70 minutes or until center is almost set.
• 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.
• Yield: 12 servings Enjoy!

CRANBERRY-ORANGE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
• Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
• Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Cut into 12 bars and serve.

CRANBERRY EGGNOG

Steps:

• In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.