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Cranberry Orange Cheesecake Bars
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Serves 16 |
A delightfully sweet and tangy dessert.
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Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/4 teaspoon salt
1/4 cup sugar
For the Cheesecake Filling:
16 oz cream cheese
2/3 cup sugar
2 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons orange zest
1 teaspoon vanilla extract
For the Cranberry Topping:
1 1/2 cups cranberries, fresh or frozen
1 tablespoon orange juice
1 teaspoon orange zest
1/2 cup sugar
1/4 cup water
Directions:
Preheat your oven to 325°F. Line a 9x9-inch baking pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, melted butter, salt, and sugar until thoroughly moistened. Press the crust mixture into the prepared baking pan. Place into the oven to bake for 10 minutes. Remove from the oven and let cool.
In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add one egg at a time, mixing well. Gently blend in the sour cream, orange zest, orange juice, and vanilla extract until just combined. Pour cheesecake filling over the crust.
Place the cheesecake in the oven and bake for 30-35 minutes, or until the center is just set with a slight wobble. Remove from the oven and let the cheesecake cool to room temperature. Then cover and chill in the refrigerator for 2 hours.
In a saucepan, combine the cranberries, orange juice, orange zest, sugar, and water. Cook for 8-10 minutes on medium heat. Remove the pan from the heat and allow the cranberry mixture to cool completely.
Remove the cheesecake from the refrigerator. Spread the cranberry topping evenly over the top of the cheesecake. Cut into squares and enjoy.
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Cranberry Orange Cheesecake Bars
Serves 16
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/4 teaspoon salt
1/4 cup sugar
For the Cheesecake Filling:
16 oz cream cheese
2/3 cup sugar
2 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons orange zest
1 teaspoon vanilla extract
For the Cranberry Topping:
1 1/2 cups cranberries, fresh or frozen
1 tablespoon orange juice
1 teaspoon orange zest
1/2 cup sugar
1/4 cup water
Directions:
Preheat your oven to 325°F. Line a 9x9-inch baking pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, melted butter, salt, and sugar until thoroughly moistened. Press the crust mixture into the prepared baking pan. Place into the oven to bake for 10 minutes. Remove from the oven and let cool.
In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add one egg at a time, mixing well. Gently blend in the sour cream, orange zest, orange juice, and vanilla extract until just combined. Pour cheesecake filling over the crust.
Place the cheesecake in the oven and bake for 30-35 minutes, or until the center is just set with a slight wobble. Remove from the oven and let the cheesecake cool to room temperature. Then cover and chill in the refrigerator for 2 hours.
In a saucepan, combine the cranberries, orange juice, orange zest, sugar, and water. Cook for 8-10 minutes on medium heat. Remove the pan from the heat and allow the cranberry mixture to cool completely.
Remove the cheesecake from the refrigerator. Spread the cranberry topping evenly over the top of the cheesecake. Cut into squares and enjoy.
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