Cranberry Mango Cheesecake Bars Recipes

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CRANBERRY CHEESE BARS



Cranberry Cheese Bars image

A holiday bar cookie using cranberry sauce

Provided by Peggy McCormack

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 ½ cups rolled oats
¾ cup brown sugar
1 cup butter, softened
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 tablespoon brown sugar
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
  • Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
  • Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 33.3 g, Cholesterol 36.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 7.9 g, Sodium 108.9 mg, Sugar 18.5 g

EASY CRANBERRY CHEESECAKE BARS



Easy Cranberry Cheesecake Bars image

I've been making these bars since I was a kid. I used to bake and sell cookies and cakes for Thanksgiving and Christmas every year from about 9 years old until I was well into my teens. Everyone loved these.

Provided by graniteangel

Categories     Bar Cookie

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
1/2 cup unsalted butter, softened
1 egg
1/2 cup pecans, chopped
8 ounces cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg
1 (10 ounce) can whole berry cranberry sauce
1/4 teaspoon nutmeg

Steps:

  • Heat oven to 350°F.
  • Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.
  • Line a 12x8 glass dish with dough.
  • Bake for 7 minutes or until crust is set, but not browned.
  • Cream the cream cheese with the powdered sugar, vanilla and 1 egg.
  • In separate mixing bowl combine cranberry sauce with nutmeg.
  • Pour cream cheese mixture over top of crust, making sure to spread evenly.
  • Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.
  • Bake for 35 minutes or until cream cheese mixture is set.
  • Cool completely and cut into bars.

CRANBERRY MANGO CHEESECAKE BARS



Cranberry Mango Cheesecake Bars image

Every year we wait for fresh cranberries to be available just so we can have this decadent cheesecake. Everyone who has tasted it has raved about it and asked for more. It doesn't have to be difficult to be decadent. The rich creamy cheesecake filling is complemented on top by the harvest flavors of spiced cranberry and mango and...

Provided by Kathrynn Donovan

Categories     Other Desserts

Time 45m

Number Of Ingredients 19

CRUST
1 stick butter, melted
1 c nutella spread
2 c pretzels, crushed
FILLING
8 oz cream cheese
2/3 c cultured sour cream (mexican sour cream)
1 c half and half
1 lemon, zested and juiced
1 tsp vanilla extract
1 pkg (small ) instant banana pudding mix
TOPPING
1 c phillipine brand dried mangoes
1 1/2 c cranberries, fresh
3/4 c dark brown sugar
1/4 tsp pumpkin pie spices
3/4 c water
2 ripe bananas
1/2 c nutella spread

Steps:

  • 1. Begin by making the crust.
  • 2. Crush 2 cups of pretzel sticks using a rolling pin. Make sure all sticks get crushed but you don't want them too fine.
  • 3. Stir the melted butter into the Nutella spread to mix and warm it
  • 4. Add your 2 cups of crushed pretzels and stir to thoroughly mix.
  • 5. Press the mixture into the bottom of a 9 x 9 pan.
  • 6. Next, get the topping started.
  • 7. Julienne the dried mango into thin strips.
  • 8. Place them into a saucepan with the fresh cranberries, brown sugar, pumpkin pie spice, and water.
  • 9. Bring to a boil, then reduce heat to low and simmer while you make the filling.
  • 10. Cook it until it reaches the consistency of jam and the mango slices have softened. You may add more water and continue cooking if needed.
  • 11. Now for the filling. Soften the cream cheese by beating with the paddle attachment of your stand mixer on low speed. We don't want to incorporate a lot of air into the mixture so that it stays dense and creamy.
  • 12. Slowly add the sour cream and half and half, beating on low speed until thoroughly mixed.
  • 13. Add the juice and zest of one fresh lemon and the vanilla extract.
  • 14. Still on low speed, add one small package of dry instant banana pudding mix and beat until mixed, scraping down the sides and bottom of the bowl so there are no lumps of cream cheese.
  • 15. Pour the mixture over the crust and place it into the refrigerator for 15 minutes or until set.
  • 16. Take the fruit topping off the heat and place it in the refrigerator to cool once it reaches a jammy consistency, while we work on the last steps.
  • 17. Slice 2 bananas on a slight diagonal to make oval slices of banana about 1/4 inch thick. Layer them on top of the chilled filling.
  • 18. Top with the cooled cranberry mango fruit topping.
  • 19. When you are ready to serve...Place 1/2 cup of Nutella spread in a plastic zipper bag and close it tightly. Let it set in a bowl of hot water for a few minutes to warm it. Take it out of the bowl of hot water and snip a tiny corner of the bag and use it to drizzle Nutella across the top of each person's serving of cheesecake. Enjoy~!

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