Orange Gingerbread Cheesecake Bars Recipes

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ORANGE-GINGER CHEESECAKE



Orange-Ginger Cheesecake image

Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 14h15m

Yield 16

Number Of Ingredients 10

2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit

Steps:

  • Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
  • Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
  • Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg

ORANGE-GINGERBREAD CHEESECAKE BARS



Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
  • Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
  • Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
  • Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
  • Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
  • Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

ORANGE CHEESECAKE BARS



Orange Cheesecake Bars image

I still remember the last day of first grade, when our teacher treated the class to little cups with orange sherbet and vanilla ice cream swirled together. I tried to capture that same delicious flavor when I created these creamy layered bars. -Connie Faulkner, Moxee, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 11

2 cups crushed vanilla wafers (about 60 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 large eggs, lightly beaten
2 teaspoons vanilla extract
2 tablespoons orange juice concentrate
1 teaspoon grated orange zest
1 teaspoon orange extract
5 drops yellow food coloring
3 drops red food coloring

Steps:

  • In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust., Add the orange juice concentrate, orange zest, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.

Nutrition Facts :

ORANGE CHEESECAKE BARS



Orange Cheesecake Bars image

Make and share this Orange Cheesecake Bars recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h20m

Yield 3 dozen

Number Of Ingredients 11

2 cups crushed vanilla wafers
1/4 cup butter, melted (must be butter)
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
2 teaspoons vanilla extract
2 tablespoons orange juice concentrate
1 teaspoon grated orange rind
1 teaspoon orange extract
5 drops yellow food coloring
3 drops red food coloring

Steps:

  • Mix together the vanilla wafer crumbs and butter in a medium size bowl.
  • Press mixture into a greased 13x9 baking pan.
  • In a large mixing bowl, beat cream cheese until very smooth.
  • Add milk, eggs, and vanilla; beat until combined.
  • Pour half of mixture over crust.
  • To the remaining cream mixture, add the orange juice concentrate, orange peel, extract and food colorings; beat until combined.
  • Pour over first cream layer.
  • Bake at 325° for 45-50 minutes or until center is almost set.
  • Cool on a wire rack.
  • Refrigerate for 2 hours minimum before cutting into bars.

GINGERBREAD CHEESECAKE BARS



Gingerbread Cheesecake Bars image

Say happy holidays with a batch of Gingerbread Cheesecake Bars. Our Gingerbread Cheesecake Bars are perfect for bringing to a holiday party, cookie trading event or adding to the dessert table at your next function.

Provided by My Food and Family

Categories     Baking Ingredients

Number Of Ingredients 17

1 cup crushed gingersnap cookies
1/4 cup butter, melted
2 pkg. PHILADELPHIA Cream Cheese, softened
2 egg s
1/2 cup light brown sugar
1/4 cup unsulphured light or medium molasses
1 tsp. vanilla
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
Pinch of salt
1 cup heavy whipping cream
4 to 6 Tbsp. powdered sugar
1/2 tsp. orange extract
Zest of 1 orange for topping
ground cinnamon for topping

Steps:

  • Make the gingerbread cheesecake bars: Prepare an 8-inch square baking pan with a parchment paper sling, and preheat the oven to 325 degrees F. In a medium bowl, stir together the gingersnap crumbs and melted butter with a fork until the crumbs are moistened. Using a flat-bottomed glass or dish, press the crumbs evenly and flat into the prepared pan. Bake for 8 minutes and set it aside.
  • In a large bowl, beat together the cream cheese and brown sugar until there are no lumps. Mix in the molasses, vanilla extract, ginger, cinnamon, ground cloves, nutmeg, and salt. Add the two eggs and beat until just combined, scraping the bottom of the bowl to ensure everything is evenly mixed. Pour the cheesecake mixture onto the prepared crust and smooth it out with a spatula. Put the bars into the oven with an oven-safe casserole dish full of water on the oven shelf below (similar to a water bath, this helps achieve a more even bake). Bake for 45 to 55 minutes until the cheesecake is firm ("no liquid jiggle in the middle," I like to say). Remove them and chill them in the fridge for at least two hours.
  • Make the orange whipped cream: Combine the heavy whipping cream, powdered sugar, and orange extract in the bowl of a stand mixer, and beat to stiff peaks, tasting just as the cream starts to take shape to determine if the sweetness is to your preference or if you'd like to add more powdered sugar. When the cream reaches stiff peaks, use a pastry bag with a big star tip to pipe 16 whipped-cream rosettes on the chilled bars. Top with orange zest and sprinkled cinnamon. Serve chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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