White Chocolate Cranberry Cheesecake Cookie Bars Food

CHEESECAKE CRANBERRY BARS

Steps:

• In a large mixing bowl, mix together the flour, oats, and brown sugar.
• Using a pastry blender, cut int the butter until mixture is crumbly.
• Gently stir in white chocolate morsels.
• Set aside 2 1/2 cups of the crumb-morsel topping.
• Flour your hands and press remaining mixture into a greased 13x9 inch baking pan.
• In another mixing bowl, beat the cream cheese until it is creamy.
• Add in the sweetened condensed milk, lemon juice, and vanilla; stir until smooth and well combined.
• Pour mixture over crust.
• In another bowl, mix together the cranberry sauce and cornstarch.
• Spoon mixture over the cream cheese layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees for 35-40 minutes or until center is set.
• Cool completely in pan on a wire rack.
• Cover and keep in the refrigerator until serving time.
• Cut into bars and serve.

WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Steps:

• Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
• Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
• Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
• Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
• Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• FOR THE CRUST, mix the two crust ingredients in a bowl, then press onto bottom of 9 inch springform pan.
• Chill to set.
• FOR THE FILLING, beat cream cheese on medium speed until fluffy.
• Beat in sugar until blended, then beat in eggs until blended.
• Stir in white chocolate, cranberries, zest & vanilla.
• Pour into prepared crust & bake 45-50 minutes or until center is ALMOST set.
• Cool in pan for 30 minutes, then refrigerate.
• Run knife around sides of pan to loosen, then chill 4 hours or more.
• Remove rim & cut into wedges. Refrigerate leftovers.