Poinsettia Cheesecake Squares Recipes

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CHEESECAKE BARS



Cheesecake Bars image

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield 16 squares

Number Of Ingredients 13

1¼ cups graham cracker crumbs, from 10 whole crackers
4 tablespoons unsalted butter, melted
¼ cup packed dark brown sugar
⅛ teaspoon salt
16 ounces (2 8-oz. packages) cream cheese, at room temperature
1 cup granulated sugar
1½ tablespoons all purpose flour
¼ cup sour cream
3 large eggs
2½ teaspoons vanilla extract
½ teaspoon packed freshly grated lemon zest, from 1 lemon
1 teaspoon lemon juice
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
  • Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
  • Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  • Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  • Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  • Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg

CHEESECAKE BARS



Cheesecake Bars image

Rich and creamy as cheesecake, but much easier to make!

Provided by Frances Mann

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 1h

Yield 36

Number Of Ingredients 10

⅓ cup butter, softened
⅓ cup packed brown sugar
⅓ cup chopped walnuts
1 cup sifted all-purpose flour
¼ cup white sugar
8 ounces cream cheese
1 tablespoon lemon juice
2 tablespoons milk
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F(175 degrees C).
  • To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
  • Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
  • To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
  • Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g

POINSETTIA COOKIES



Poinsettia Cookies image

Provided by Food Network

Categories     dessert

Time 38m

Yield 30 servings

Number Of Ingredients 7

3/4 cup butter, softened
8 ounces cream cheese, softened
1 egg, separated
2 cups all-purpose flour
1 tablespoon baking powder
1 cup red sugar
30 green M &M candies

Steps:

  • With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
  • Preheat oven to 350 degrees F.
  • On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets.
  • Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel.
  • Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets.

NUTTY CHEESECAKE SQUARES



Nutty Cheesecake Squares image

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. -Ruth Simon, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 teaspoon salt
2/3 cup cold butter
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 233 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

POINSETTIA COOKIES



Poinsettia Cookies image

It's time for preparing those Christmas goodies! Prep time includes time to chill, baby, chill! ;) From Parade food editor, Sheila Lukins.

Provided by Bev I Am

Categories     Dessert

Time 1h8m

Yield 60 cookies

Number Of Ingredients 8

1 cup butter or 1 cup margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
red decorating sugar, for garnish

Steps:

  • Cream butter in a large bowl with an electric mixer.
  • Add confectioners' sugar; beat well.
  • Beat in the egg and extracts.
  • Blend in the flour and salt.
  • Form the dough into two disks and wrap them in plastic.
  • Chill the dough well.
  • Remove one disk from the refrigerator.
  • Roll dough out on a lightly floured surface to 1/8-inch thickness.
  • Cut into 11/2-inch squares, then cut from each corner of the square almost to the center.
  • Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
  • Sprinkle the center of each with red sugar.
  • Repeat with the second disk of dough.
  • Preheat oven to 350°F.
  • Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.

Nutrition Facts : Calories 55.6, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 61.9, Carbohydrate 6, Fiber 0.1, Sugar 2, Protein 0.7

CHEESECAKE SQUARES



Cheesecake Squares image

I love this recipe because it got me an "A" one week in my "Newspaper In Classroom" class back in high school. If we made a recipe we found in the newspaper, and the teacher liked it, he'd grade us well. My teacher's questionable grading practices aside, this is a great recipe!

Provided by TigerJo

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup sugar
1 whole egg
1/2 teaspoon fresh lemon rind
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 tablespoon cream

Steps:

  • Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
  • In food processor, combine brown sugar, nuts, and flour.
  • Add melted butter& blend until crumbly (or combine all with a pastry blender).
  • Reserve 3/4c for topping; press remainder firmly in prepared pan.
  • Bake for approx 10-12 minutes.
  • Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
  • Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
  • Cool; cut into squares.

Nutrition Facts : Calories 348.9, Fat 23.6, SaturatedFat 12.1, Cholesterol 76.8, Sodium 150.9, Carbohydrate 29.3, Fiber 0.9, Sugar 15.7, Protein 5.7

CREAMY CHEESECAKE SQUARES



Creamy Cheesecake Squares image

This is my favorite cheesecake made easy. It bakes in a jiffy and is rich, creamy and irresistible, especially when served with fresh fruit. -Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 12

2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup plain yogurt
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 cup Buttermilk Biscuit Mix
TOPPING:
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
Fresh fruit, optional

Steps:

  • In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.

Nutrition Facts :

CHEESECAKE SQUARES



Cheesecake Squares image

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups sour cream
Seasonal fresh fruit, optional

Steps:

  • In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

Nutrition Facts :

POINSETTIAS



Poinsettias image

This is a nice holiday cocktail. We always serve this at our Christmas Eve open house. It has such a nice taste!!

Provided by Kathy Roy Larsen

Categories     Drinks Recipes     Cocktail Recipes     Champagne Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 2

4 ounces brut Champagne
1 ½ tablespoons cranberry juice

Steps:

  • Pour champagne into a champagne flute, and top with cranberry juice.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 6.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.4 mg, Sugar 3.7 g

POINSETTIA COOKIES



Poinsettia Cookies image

These pretty cookies are fairly labor intensive, but boy, are they worth it. A few of these festive blossoms on top of my Christmas cookie trays really make a festive presentation.

Provided by SUGARPLUMSCOOKIES

Categories     Desserts     Cookies     Sugar Cookies

Time 1h25m

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
⅔ cup white sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon red food coloring
1 cup red decorator sugar
1 cup confectioners' sugar, sifted
2 teaspoons water
1 drop yellow food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
  • In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
  • Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
  • When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
  • Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
  • Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.6 g, Cholesterol 13.4 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 27.3 mg, Sugar 5.4 g

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