Poinsettia Cheesecake Squares Recipes

POINSETTIA CHEESECAKE SQUARES

Steps:

• Heat oven to 350° F. In medium bowl, mix flour and powdered sugar. Cut in butter, using fork, until mixture looks like fine crumbs. Press firmly and evenly in ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar and eggs. Stir in thawed strawberries with liquid. Spread cream cheese mixture over baked layer in pan.
• Bake 20 to 25 minutes or just until center is set. Cool completely, about 1 hour. Cover loosely and refrigerate 2 to 3 hours or until firm.
• To serve, cut into 5 rows by 4 rows. Arrange mint leaves and strawberry wedges on servings to look like poinsettias. Store covered in refrigerator.

CHEESECAKE SQUARES

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.

POINSETTIA COOKIES

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.

CREAMY CHEESECAKE SQUARES

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.

POINSETTIA CHEESECAKE

Steps:

• 1. for crust- preheat oven to 350. combine graham cracker crumbs, 1/2 cup sugar, butter and cinnamon. press into bottom and sides of well greased 9x13 pan. bake for about 8 minutes.
• 2. for filling- press cottage cheese through sieve or strainer until there are no lumps. beat cottage cheese, cream cheese, eggs, 1 cup of the sugar, 1 tsp vanilla, salt, lemon extract. also add a splash of the juice from the pineapples and cherries to the mixture. beat until smooth and well blended.
• 3. pour the cheese mixture onto the crust and bake at 350 until set about 18-20 minutes.
• 4. combine sour cream, 2 tsps vanilla, 6 tbls of sugar and another splash of cherry and pineapple juice. mix well.
• 5. spread sour cream topping onto cooled cake and decorate with pineapples and cherries. refrigerate until set- at least 3 hours.