Cranberry Orange Cream Cheese Recipes

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

CRANBERRY ORANGE CREAM CHEESE

Steps:

• In small bowl stir together 4 ounces cream cheese, cranberries and orange peels.
• Refrigerate for atleast 30 minutes.

CRANBERRY-ORANGE DREAM

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until melted. Stir in cold water and cinnamon. Refrigerate 1-1/4 hours or until slightly thickened.
• Meanwhile, mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese and remaining sugar in large bowl with whisk until well blended. Stir in COOL WHIP and pineapple. Spread over crust. Stir oranges into gelatin mixture; pour over cream cheese layer.
• Refrigerate 3 hours or until firm.

CRANBERRY ORANGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust., Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, top with chocolate topping. If desired, garnish with sugared cranberries and orange slices.,

ORANGE-CRANBERRY DREAM

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until melted. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened.
• Meanwhile, mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese and remaining sugar in large bowl with whisk until blended. Gently stir in 3 cups COOL WHIP; spread over crust. Stir oranges into gelatin mixture; pour over cream cheese layer.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

LUSCIOUS ORANGE-CRANBERRY SWEET ROLLS

Steps:

• Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
• Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
• Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
• While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
• Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
• Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
• Bake in the preheated oven until golden, about 25 minutes.
• Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
• Remove rolls from the oven and cover immediately with icing.

CRANBERRY-ORANGE FLUFF

Steps:

• In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
• Gently fold in whipped topping and marshmallows. Top with pecans.
• Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.