Cranberry Orange Cheesecake Brownies Food

CRANBERRY-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

CRANBERRY ORANGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust., Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, top with chocolate topping. If desired, garnish with sugared cranberries and orange slices.,

CRANBERRY-ORANGE CHEESECAKE

Steps:

• Preheat oven to 375°F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
• In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
• Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.

CRANBERRY ORANGE CHEESECAKE BROWNIES

Steps:

• Cranberry sauce, add all ingredients to a sauce pan on med heat. Start stirring when the cranberries start to pop. Turn down to med low until it thickens about 5 minutes. Turn off heat and add 1/2tsp cinnamon, 1/2tsp vanilla. Stir until incorporated remove from heat and cool. Brownie base, melt the butter in a saucepan over medium heat until melted. Remove from heat and add chocolate. Let stand 2 minutes and whisk chocolate until smooth. In another large bowl whisk eggs, salt, vanilla just until mixed. Whisk in sugar in a stream then whisk in chocolate and butter mixture. Zest orange into flour and then fold flour into batter. Pour into a 9x13x2inch pan sprayed with pam. Cheese cake batter, in the bowl add cream cheese and sugar and beat on medium speed for about a minute or until smooth. Add vanilla, scraping down bowl then add your egg beat again and scrape down bowl. Dollop cream cheese over brownie batter. Dollop cooled cranberry sauce over cream cheese and swirl with a knife. Bake at 350 for 25 to 30 minutes or until toothpick inserted is clean.

ORANGE CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make cheesecake batter:
• In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.
• Make chocolate batter:
• In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.
• Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.