Cranberry Mango Cheesecake Bars Food

CRANBERRY MANGO CHEESECAKE BARS

Steps:

• 1. Begin by making the crust.
• 2. Crush 2 cups of pretzel sticks using a rolling pin. Make sure all sticks get crushed but you don't want them too fine.
• 3. Stir the melted butter into the Nutella spread to mix and warm it
• 4. Add your 2 cups of crushed pretzels and stir to thoroughly mix.
• 5. Press the mixture into the bottom of a 9 x 9 pan.
• 6. Next, get the topping started.
• 7. Julienne the dried mango into thin strips.
• 8. Place them into a saucepan with the fresh cranberries, brown sugar, pumpkin pie spice, and water.
• 9. Bring to a boil, then reduce heat to low and simmer while you make the filling.
• 10. Cook it until it reaches the consistency of jam and the mango slices have softened. You may add more water and continue cooking if needed.
• 11. Now for the filling. Soften the cream cheese by beating with the paddle attachment of your stand mixer on low speed. We don't want to incorporate a lot of air into the mixture so that it stays dense and creamy.
• 12. Slowly add the sour cream and half and half, beating on low speed until thoroughly mixed.
• 13. Add the juice and zest of one fresh lemon and the vanilla extract.
• 14. Still on low speed, add one small package of dry instant banana pudding mix and beat until mixed, scraping down the sides and bottom of the bowl so there are no lumps of cream cheese.
• 15. Pour the mixture over the crust and place it into the refrigerator for 15 minutes or until set.
• 16. Take the fruit topping off the heat and place it in the refrigerator to cool once it reaches a jammy consistency, while we work on the last steps.
• 17. Slice 2 bananas on a slight diagonal to make oval slices of banana about 1/4 inch thick. Layer them on top of the chilled filling.
• 18. Top with the cooled cranberry mango fruit topping.
• 19. When you are ready to serve...Place 1/2 cup of Nutella spread in a plastic zipper bag and close it tightly. Let it set in a bowl of hot water for a few minutes to warm it. Take it out of the bowl of hot water and snip a tiny corner of the bag and use it to drizzle Nutella across the top of each person's serving of cheesecake. Enjoy~!

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 MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
• In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
• Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

CHEESECAKE CRANBERRY BARS

Steps:

• In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown., In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture., Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.

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.

CHEF JOHN'S MANGO CRANBERRY SAUCE

Steps:

• Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
• Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
• Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
• Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.