CRANBERRY ALMOND CHEESECAKE SQUARES
Nature Valley® protein granola makes a wonderful crust for these easy cheesecake bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
- Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
- Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
- Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 10 g, TransFat 0 g
CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS
Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!
Provided by nbella17
Categories Almond Desserts
Time 9h37m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
- Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
- Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
- Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
- Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.1 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 190.3 mg, Sugar 14.4 g
CRANBERRY CHEESECAKE BARS
"I came across this recipe several years ago, and it's become a family favorite," shares Rhonda Lund of Laramie, Wyoming. A crumbly oat topping and crust sandwich the smooth cream cheese and sweet-tart cranberry fillings.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
- Place the cranberries, sugar, zest, liqueur, and water in a saucepan. Bring to a boil and cook for 6 to 8 minutes, or until the cranberries burst and the mixture is thickened and syrupy. Cool for 20 minutes. Using a mini food processor, blender, or immersion blender, puree mixture until smooth, adding more water to thin out if necessary. You want this mixture to be a similar thickness and consistency to the cheesecake batter.
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