Cranberry Cheesecake Squares
by AshleyXvR
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INGREDIENTS
- Cranberry Sauce Ingredients
- 1 Cinnamon stick
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons Grated orange peel
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground clove
- 1 12ounce bag Fresh cranberries
- Cheesecake Ingredients
- 2 Cups Chocolate graham cracker ; Crushed
- 4 tablespoons Unsalted butter ; Melted
- 1 cup +2tablespoons sugar
- 2 Packages (1pound) Cream cheese ; Room temperature
- 2 teaspoons Orange/lemon juice
INSTRUCTIONS
Cranberry sauce
In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.
Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.
Cranberry Cheesecake Squares
Line a 9-inch square baking dish with a 14-inch-long piece of foil or parchment paper and grease the foil. In a medium bowl, mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar. Press the crumb mixture into the bottom of the baking dish. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, 1/3 cup sugar, the orange juice and vanilla at medium speed until smooth, 2 to 3 minutes. Add the heavy cream and mix at low speed until blended, then beat at medium-high speed until thick and fluffy, 1 to 2 minutes. Spoon the cream cheese mixture on top of the crumbs. Refrigerate for 1 hour.
In a saucepan, bring 1/2 cup water, the remaining 2/3 cup sugar and the cranberries to a boil over medium-high heat, stirring once or twice. Lower the heat and simmer until the cranberries begin to pop, 2 to 3 minutes. Remove from the heat, transfer to a small bowl and stir in the orange peel. Refrigerate while the cheesecake is chilling.
Holding the ends of the foil, pull the cheesecake out of the pan. Cut into 9 squares. Spoon the cranberry sauce onto the cheesecake.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (57g) | ||
| Recipe Makes: 9 Servings | ||
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| Calories: 288 | ||
| Calories from Fat: 150 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.7g | 22 % | |
| Saturated Fat 9.9g | 50 % | |
| Monounsaturated Fat 5.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 13.6mg | 4 % | |
| Sodium 210.3mg | 7 % | |
| Potassium 109.9mg | 3 % | |
| Total Carbohydrate 33.6g | 10 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 31.8g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 288
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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