Festive Cranberry Cream Cheese Pound Cake Food

FESTIVE CRANBERRY-TOPPED CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 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., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

CRANBERRY-FILLED CHEESECAKE POUND CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 30 to 35 min. or until toothpick inserted near center comes out clean.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1 hour or until thickened.
• Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Invert cake onto plate. (Fluted top should rest on plate.) Use small knife to cut 1-inch-wide and 1-inch-deep tunnel in bottom of cake, being careful to not cut all the way through to top of cake. Remove and reserve cutout for snacking or other use. Pour gelatin mixture into tunnel. Refrigerate 2 hours or until gelatin mixture is firm.
• Invert cake onto serving plate. Mix cream cheese, sugar and milk until blended; drizzle over cake.

FESTIVE CRANBERRY CREAM CHEESE POUND CAKE RECIPE

Steps:

• yield: 16 SERVING prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. With an electric mixer, beat butter and cream cheese until combined. Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time. Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt. Add the cake flour in two batches. Fold in the cranberries. Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

CREAM CHEESE POUND CAKE

Steps:

• Beat butter and cream cheese for about two minutes.
• Gradually add sugar beating another five minutes.
• Add eggs, one at a time.
• Beat just until yellow disappears.
• Add vanilla.
• Gradually add flour, mixing on LOW speed until blended.
• Grease and flour a 10" tube pan.
• Bake at 325F for 90 minutes or until center comes out clean.
• Let cool 10 minutes and then turn from pan.