Orange Cheesecake Bars Recipes

ORANGE-GINGERBREAD CHEESECAKE BARS

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.

CHOCOLATE ORANGE CHEESECAKE BARS

Steps:

• Heat oven to 350°F
• Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.
• Meanwhile, prepare chocolate orange filling: beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.
• Spread filling over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned.
• Cool; cut into bars. Cover; refrigerate leftover bars.

CRANBERRY-ORANGE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
• Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
• Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Cut into 12 bars and serve.

ORANGE CHEESECAKE BARS

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.