Cranberry Cheesecake Squares Recipes

Steps:

• Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
• Cranberry Swirl
• Begin by making the cranberry swirl sauce. Add the cranberries, sugar, orange juice and salt to a medium saucepan.
• Bring the mixture to a slow boil over medium heat. Reduce the heat to medium-low and let it simmer for 25 min., stirring occasionally, until the cranberries have burst and the mixture has gotten thick. (Don't break up the cranberries too much because you want to have nice juicy bursts in the squares. )
• Remove from the heat and let this cool a bit while you make the cheesecake.
• Cheesecake Squares
• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches the boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack of the oven, filling the casserole dish almost all of the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that the crust won't crack.)
• To make the crust, mix together the graham cracker crumbs, butter and brown sugar.
• Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the squares out of the dish when you want to slice and serve.
• Press the graham cracker mixture onto the bottom of the dish and set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
• Crack the eggs into a separate bowl. Add the eggs, 1 at a time, to the cream cheese, scraping the side of the bowl after each addition.
• Add the sour cream and heavy cream and beat until everything is mixed well. Pour the cheesecake mixture into the dish.
• Spoon tablespoon-sized dollops of the cranberry swirl sauce all over the cheesecake. Using a toothpick or skewer, swirl the sauce all over the pan making a design of your liking.
• Place the dish on the middle rack of the oven.
• Bake for about 1 hour. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
• Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
• After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
• When you're ready to serve, pull up on the parchment to remove the sheet of cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
• Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
• Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

Steps:

• Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
• Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
• Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
• Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
• Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

Steps:

• In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown., In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture., Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.